Best Horseradish Salsa Verde Recipes

ROAST SALMON WITH RYE & HORSERADISH CRUMBLE & KALE SALSA VERDE

Roast salmon with rye & horseradish crumble & kale salsa verde image

A great alternative Sunday lunch, try this play on the classic combination of salmon, rye, horseradish and kale that work so well in a salad or sandwich

Provided by Tom Kerridge

Time 1h

Number Of Ingredients 15

Ingredients

1 white onion , peeled and sliced
200ml cider
1.2kg side of salmon , skin removed
1 bunch of kale , washed
3 garlic cloves , grated
1 lemon , zested and juice of half
120ml good olive oil
3 salted anchovies
crème fraîche , to serve
250g crusty dark rye bread , crusts removed, dried and blended to a chunky crumb
2 tbsp dried onion flakes
2 tbsp chopped parsley
1 tbsp chopped dill
4 tbsp grated horseradish
75g butter , melted

Steps:

Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.
While the fish is cooking, blanch the kale in boiling water for 2 mins, drain and refresh under cold water. Put the kale, garlic, lemon zest, oil and anchovies in a food processor and blend to a coarse salsa. Season to taste.
Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.

Nutrition Facts : Calories 638 calories, Fat 46 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium

HORSERADISH SALSA VERDE

HORSERADISH SALSA VERDE image

Categories Condiment/Spread Appetizer No-Cook Thyme

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 c coarsely chopped flat-leaf parsely (about 1 bunch)
1 cup olive oil
1/3 c coarsely chopped fresh tarragon (about 1 bunch)
34 c prepared horseradish (hot and original) or 1/4 c finely grated fresh horseradish
2 Tbsp drained capers, coarsely chopped
1 Tbsp coarsely chopped fresh thyme leaves
1 Tbsp finely chopped shallot
1 Tbsp (or more) white wine vinegar
1/2 tsp finely chopped garlic
1 tsp kosher salt plus more for seasoning
Freshly ground black pepper

Steps:

Whisk first 9 ingredients and 1 tsp salt in a medium bowl to blend. Season to taste with more salt, if desired, and pepper. Can be made 3 days ahead. Cover and chill. Return to room temperature and stir again before using.

HORSERADISH SALSA VERDE

Horseradish Salsa Verde image

From Bon Appetit....great on steak, roast chicken, or on a baguette. Only use fresh herbs! Can be made 3 days ahead....just store in the refrigerator and bring to room temperature and stir before serving.

Provided by breezermom

Categories < 30 Mins

Time 20m

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 cup fresh flat leaf parsley, coarsely chopped
1 cup olive oil
1/3 cup fresh tarragon, coarsely chopped
1/4 cup fresh horseradish, finely grated or 3/4 cup prepared horseradish
2 tablespoons capers, drained, coarsely chopped
1 tablespoon fresh thyme leave, coarsely chopped
1 tablespoon shallot, finely chopped
1 tablespoon white wine vinegar (or more, do a taste test)
1/2 teaspoon garlic, finely chopped
1 teaspoon kosher salt (use more for seasoning)
black pepper, freshly ground