RAYMOND’S HORSERADISH AND RUM BAKED SALMON

GF DF | Cook Method: BBQ or Oven

Raymond is a BBQ guru and this is his recipe. It is an absolute hit and can be served whole for social eating or flaked onto a bruschetta with micro greens and fried capers (or not) for an occasion. We also cook this on the BBQ or for the pro; try cooking it on the webber.

Ingredients

- 1 side of salmon, skin on and boned,

- 2 tbsp dark cane sugar,

- 1 tbsp dried capers.

For the paste

- 2 tbsp rum,

- 1/2 c best mayonnaise,

- 2 tbsp wholegrain mustard,

- 2 tbsp horseradish,

- zest 2 lemons,

- ground black pepper,

- 1 tsp dried dill

Method

1. Preheat oven to 180 degrees celcius

2. Make some cuts lengthways down the salmon. place on baking paper on a flat oven tray

3. Mix all the ing for the paste and cover the salmon, filling in between the cuts sprinkle the top with dark brown sugar and capers

4. Pop into oven and cook for approx 15 mins. take out and rest. this should be nicely caramelised on top and ready to serve.

5. Flake the salmon onto bruschetta and enjoy with your favourite glass of bubbles!