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A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce
Heat oven to 200C/180C fan/gas 6.
Toss all the vegetables with the oil and
season well. Spread in a single layer on
2 baking trays (or 1 very large tray) and
roast for 30 mins.
Season the salmon and spread over the
mustard. In the final 10 mins of cooking
the veg, add the salmon to the trays.
In a small bowl, mix together the
horseradish, crème fraîche, vinegar, dill
and some seasoning. Serve the salmon
with the sauce and veg.
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