Horseradish & Tarragon Salmon
4
peopleServes
10
minutesPreparation Time
10
min OvenCooking Time
Ingredients
- 1/4 cup (60ml) cream
- 1 tbsp horseradish cream
- 1 tbsp McCormick Tarragon Leaves
- 1 tsp 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
Directions
- 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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