Salmon with Horseradish Filling - Lax med pepparrotsfyllning

SALMON WITH HORSERADISH FILLING

Lax med pepparrotsfyllning

4 portion-sized pieces of salmon 

fillet, each approx 4½ oz

5.3 oz cream cheese

2 tablespoons grated horseradish

salt, pepper

1 red bell pepper

1 aubergine

1 squash

1 red onion

2 tablespoons olive oil

7 oz cherry tomatoes

Salsa verde:

0.4 cup olive oil

0.4 cup green herbs, e.g. parsley 

and basil

grated zest from ½ lemon

fresh juice from ½ lemon

0.4 cup breadcrumbs (white bread, not

dried crumbs)

For serving:

lemon

parsley

boiled potatoes

Preheat oven to 392F.

Cut a pocket in each piece of fish. Mix cream cheese, horseradish, , salt and pepper and stuff the pockets with this.

Trim the bell pepper and cut in pieces. Roughly cut aubergine and squash in pieces. Peel the onion and cut in wedges. Place bell pepper, aubergine, squash and onion in an oven-proof pan and mix with oil, salt and pepper. Cook in the oven for 15 minutes.

Take out the vegetables and place salmon and tomatoes on top. Put back in and cook until the salmon is done, approx 10 minutes more. 

Salsa verde:

Mix oil, herbs, lemon zest, lemon juice and bread to a sauce. Flavor to taste with salt and pepper.

Serve the fish with sauce, lemon and parsley that you sprinkle over the fish, and boiled potatoes if you wish.

Enjoy!

Bella