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Horseradish & Tarragon Salmon
1/4 cup (60ml) cream
1 tbsp horseradish cream
McCormick Adjustable Grinder Sea Salt
4 chat potatoes, sliced
1 white onion, sliced
4 x 200 g salmon fillets, skin off
1 tbsp baby capers
Preheat oven to 200°C.
Mix the horseradish cream, McCormick Tarragon Leaves and Salt together.
Place potatoes, onion and each salmon fillet on a sheet of non-stick baking paper. Spoon over the horseradish mixture and sprinkle with capers.
Fold over the edges of the paper to enclose the salmon and carefully transfer parcels to a baking tray and bake for 10 minutes.
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