500 gram piece centre-cut skinless salmon fillet
2 tablespoons olive oil
1 tablespoon finely chopped thyme
sea salt and freshly ground pepper
1/3 cup crème fraîche
1-2 tablespoons horseradish sauce
1 clove garlic, crushed
finely grated zest 1 lemon
3 tablespoons lemon juice
mixed baby salad leaves or rocket
Salmon: Remove the pin bones from the salmon with tweezers. Rub the salmon on both sides with olive oil, sprinkle with thyme and season well, patting it on to adhere.
Heat a non-stick sauté pan until very hot and cook the salmon for 1 minute each side to form a golden crust. The salmon will still be raw in the centre. Transfer to a plate and cool. Cover and refrigerate until ready to serve.
Dressing: Combine the ingredients in a bowl and season.
To serve: Using a sharp knife, slice the salmon in half lengthways to make two narrower pieces. Cut into ½ cm thick slices and arrange slightly overlapping on a serving platter. Drizzle with some of the dressing and scatter with the baby leaves. Serve with the remaining dressing and grilled bread.