( SERVES 4 )
Photo by Tam West
Put salmon on the menu and up the omega 3s for winter. See here for a recipe to make bechamel (white) sauce.
- Whisk bechamel sauce, creme fraiche (or sour cream), dijon and hot english mustards, horseradish and the lemon zest and juice, until smooth. Season and chill.
- Preheat oven to 200C. Generously spread sauce over the top of salmon fillets, sprinkle with panko crumbs mixed with finely grated colby cheese and bake until the crumb is golden and sauce is bubbling.