A dollop of tangy horseradish cream tops off this juicy fish dish thats ready in a dash.
- Combine the creme fraiche and horseradish cream in a small bowl. Taste and season with salt and pepper.
- Place wine and stock in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes or until the liquid has reduced by half. Stir in the lentils, onion and tarragon. Cook for a further 2 minutes or until the lentils are warmed through.
- Meanwhile, rub the salmon with olive oil and season with salt. Preheat a large non-stick frying pan over medium-high heat. Add the salmon and cook for 3 minutes each side for medium or until cooked to your liking.
- Divide the lentil mixture and spinach leaves among serving plates. Top with the salmon and a dollop of the creme fraiche mixture. Serve immediately with lemon wedges.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set