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Horseradish Baked Salmon <\/b><\/span><\/em><\/span><\/p>\n 2 slices bread, crusts removed. <\/span><\/p>\n 2 tbsp horseradish sauce <\/span><\/p>\n 2 tsp chopped thyme or 1 tsp dried <\/span><\/p>\n 4 thin skinless salmon steaks, about 150g each <\/span><\/p>\n 1 small Savoy cabbage, shredded. <\/span><\/p>\n 2 rounded tbsp 0% Greek yogurt <\/span><\/p>\n Heat oven to 180C fan. Whizz the bread into crumbs in a processor. Tip crumbs into another bowl, add the horseradish and thyme, season and mix well. Put the salmon in one layer on a lightly oiled baking tray. Divide the crumbs into 4 and press firmly on to the flesh, then bake for about 10 – 15 mins. Put the cabbage in a large pan with a little salt and pour in boiling water to come to about halfway up. Cover and cook for 8 – 10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. mix and reheat gently. Serve on plates with the salmon. Boil baby new potatoes, butter well and serve as an extra vegetable.<\/span><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Horseradish Baked Salmon 2 slices bread, crusts removed. 2 tbsp horseradish sauce 2 tsp chopped thyme or 1 tsp dried 4 thin skinless salmon steaks, about 150g each 1 small Savoy cabbage, shredded. 2 rounded tbsp 0% Greek yogurt Heat oven to 180C fan. Whizz the bread into crumbs in a processor. Tip crumbs into another bowl, add the horseradish […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2Ak","jetpack-related-posts":[{"id":11762,"url":"http:\/\/wenvoe.org.uk\/?p=11762","url_meta":{"origin":9940,"position":0},"title":"Hot Smoked Mackerel Jackets","author":"Alan Williams","date":"5th June 2022","format":false,"excerpt":"Hot Smoked Mackerel Jackets 4 medium baking potatoes 2-3 tbsp horseradish sauce (or to taste) 100ml warm whole milk 1 bunch spring onions, thinly sliced at an angle 4 smoked mackerel fillets, skinned and flaked Cook the potatoes in the microwave until softened turning halfway through. LEAVE TO REST THEY\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11449,"url":"http:\/\/wenvoe.org.uk\/?p=11449","url_meta":{"origin":9940,"position":1},"title":"Baked Salmon with Fennel and Tomatoes","author":"Alan Williams","date":"17th April 2022","format":false,"excerpt":"Baked Salmon with Fennel and Tomatoes 3 medium fennel bulbs 2 tbsp chopped flat leaf parsley zest and juice of 2 lemons 275g cherry tomatoes 2 tbsp olive oil 4 salmon fillets, about 175g each few black olives Heat oven to 180C. Trim the fronds from the fennel and set\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2352,"url":"http:\/\/wenvoe.org.uk\/?p=2352","url_meta":{"origin":9940,"position":2},"title":"Fish Pie with Lemon and Herb Mash","author":"Alan Williams","date":"3rd February 2017","format":false,"excerpt":"\u00a0 \u00a0 Fish Pie with Lemon and Herb Mash \u00a0 Approx 1kg maris piper potatoes 60g unsalted butter 350ml semi skimmed milk 1 lemon zested 2 tbsp dill, finley chopped 1 tbsp flat leafed parsley chopped 3 med leaks, thinley sliced 3 med carrots, quartered and chopped 60g plain flour\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10445,"url":"http:\/\/wenvoe.org.uk\/?p=10445","url_meta":{"origin":9940,"position":3},"title":"Crisp Fishcakes with Beetroot","author":"Alan Williams","date":"13th October 2021","format":false,"excerpt":"Crisp Fishcakes with Beetroot 500g cooked, mashed potatoes 4 spring onions, finely chopped 200g cooked beetroot, finely chopped 170g can of salmon in brine, drained 1 tbsp sunflower oil In a large bowl add the mashed potatoes, onions, beetroot, salt and pepper and mash together. Flake the salmon and stir\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11010,"url":"http:\/\/wenvoe.org.uk\/?p=11010","url_meta":{"origin":9940,"position":4},"title":"Rosti-Topped Salmon Pot Pie","author":"Alan Williams","date":"7th February 2022","format":false,"excerpt":"Rosti-Topped Salmon Pot Pie 300g potatoes peeled, and cut into large chunks 250g sweet potatoes, peeled and cut into large chunks 450g skinless salmon fillets 450ml skimmed milk 25g butter, melted 2 leeks, sliced into chunks 2 cloves of garlic, crushed 1 tbsp plain flour 100g peas, defrosted if frozen\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":16501,"url":"http:\/\/wenvoe.org.uk\/?p=16501","url_meta":{"origin":9940,"position":5},"title":"Time of Year For a Warming Soup","author":"Alan Williams","date":"30th December 2025","format":false,"excerpt":"Who doesn\u2019t enjoy a warming soup at this time of year\u2026.some favourites to try\u2026 Baked Potato Soup With Crispy Potato Skin Topping Ingredients 2 medium\u2013large cold leftover baked potatoes, cut in half, flesh scooped out and skins reserved 2 tsp olive oil 20g\/\u00beoz butter 1 small onion, finely chopped 1\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9940"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9940"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9940\/revisions"}],"predecessor-version":[{"id":9941,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9940\/revisions\/9941"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9940"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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