Christmas Tree Honey-Mustard Glazed Salmon on Parsnip Rösti with Horseradish Dill Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper and lightly grease it with a little olive oil.

2. 2

   Coarsely grate the parsnips and potatoes. Place them in a clean kitchen towel and squeeze very well to remove as much moisture as possible.

3. 3

   Transfer the grated parsnips and potatoes to a large bowl. Add the shallot, garlic, eggs, all-purpose flour, melted butter, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until combined.

4. 4

   On the prepared baking sheet, shape the rösti mixture into a large Christmas tree: a triangular base with a small trunk at the bottom. Press it down so it is compact and about 1 cm thick throughout.

5. 5

   Bake the rösti for 20 minutes at 220 °C / 425 °F, until it starts to turn golden around the edges.

6. 6

   While it bakes, mix the Dijon mustard, honey, 1 tablespoon lemon juice, sweet paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.

7. 7

   Pat the salmon dry. Once the rösti has had its first bake, remove the tray from the oven and place the salmon centered on top of the rösti tree. If needed, trim the fillet slightly to follow the triangular shape and place the trimmed piece near the base. Brush the salmon with the honey-mustard glaze.

8. 8

   Return the tray to the oven and bake for 12 to 15 minutes more at 220 °C / 425 °F, until the salmon is cooked through but still juicy and the rösti is deeply golden.

9. 9

   Meanwhile, make the cream by mixing the sour cream, prepared horseradish, lemon zest, the remaining tablespoon of lemon juice, half of the chopped dill, 1/4 teaspoon salt, and a little black pepper.

10. 10

    Remove the tree from the oven and let it rest for 3 minutes. Transfer the horseradish cream to a piping bag or use a small spoon to add little dots or lines over the salmon.

11. 11

    Finish with the remaining dill, chopped dried cranberries, diced cucumber, and microgreens to resemble Christmas ornaments. Drizzle with the remaining tablespoon of olive oil and serve immediately.