Oven-baked salmon with horseradish and cauliflower purée

How to make it

1. 1

   Preheat the oven to 150 degrees.

2. 2

   Thinly slice the cucumber with a cheese slicer. Mix the spirit vinegar, 2 tbsp water, sweetener/a little sugar and a pinch of salt in a bowl. Add the cucumber and the chopped dill. Leave to infuse.

3. 3

   Cut the cauliflower into smaller florets and boil in lightly salted water for about 10 minutes until completely tender.

4. 4

   Place the salmon fillets in an ovenproof dish. Drizzle over half the olive oil and season with salt and pepper. Bake in the middle of the oven for about 12-15 minutes until the core temperature reaches about 52 degrees.

5. 5

   Drain the cauliflower thoroughly. Blend the cauliflower until smooth with a stick blender together with the yoghurt, the rest of the olive oil, salt and pepper.

6. 6

   Spoon the warm cauliflower purée onto plates and top with the oven-baked salmon, the tangy dill-pickled cucumber and a generous grating of fresh horseradish.