Slow-roasted salmon with capers and horseradish
4 x 200g salmon fillets, pin-boned
Olive oil, for brushing Sea salt and cracked black pepper
1 1/2 Tbsp salted capers, rinsed 300g green beans, trimmed and blanched
300g curly endive leaves
2 Tbsp white wine vinegar
1 Tbsp store-bought grated horseradish
1 Tbsp olive oil Sea salt and cracked black pepper
Preheat oven to 80C.
To make the dressing, combine the vinegar, horseradish, oil, salt and pepper in a bowl.
Brush the salmon with oil and sprinkle with salt and pepper.
Place in a baking dish and top with capers.
Bake for 20 minutes or until just firm to the touch.
Set aside for 5 minutes.
To serve, divide beans and curly endive between plates, top with salmon and spoon over dressing.
Pin-boning removes the small bones.
You can also use freshly grated horseradish or horseradish cream.