Ingredients
- fresh or frozen salmon fillet (125g each)
- salt
- lemon juice
- For the wild garlic crust:
- Â 2 slices of toast
- 1 tsp water
- 1 heaped tsp sweet mustard
- salt - ½ bunch of wild garlic leaves
- 2 tsp olive oil
- butter for greasing
Instructions
1. To prepare the salmon fillets, first rinse them briefly under cold water and dab dry.
2. Rub all around with lemon juice and salt.
3. For the wild garlic - bread crust of 2 slices of toast (or wholemeal toast), cut off the outer crust of the bread thinly.
4. Cut the rest of the toast bread in very small cubes and put them in a bowl. Moisten with a little water, add sweet mustard, olive oil and salt, mix well with a spoon and compress the mix firmly again and again.
5. Rinse the wild garlic under water, shake it slightly dry, cut it into fine strips, then chop it again slightly.
6. Add to the toast and mix well.
7. Preheat the oven to 200 °C
8. Spread a fireproof casserole dish with butter.
9. Place the salmon fillets side by side in the baking dish. Place the wild garlic bread mixture thickly on each fillet and press down a little by hand.
10. Bake in a pre-heated oven at 200 °C, about Bake for 25 minutes.
Fresh wild garlic is only available in spring. In the other seasons you can also prepare this delicious herb crust with plenty of dill, parsley or basil. If there is no sweet mustard, you can also use medium hot mustard and stir in either some honey or sugar.
