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Crispy salmon with a breadcrumb and goat cheese mixture
Crispy salmon coated in this breadcrumb and goat cheese mixture, is a fantastic family meal idea that combines the irresistible crunch of breadcrumbs with the creamy richness of goat cheese, creating a delightful contrast in flavors and textures.
55 min
Dinner
ERU Spreadable Goat Cheese
4 people
Ingredients
- 4 oz ERU Spreadable Goat Cheese
- 5 oz slices of stale white bread without a crust
- 3.3 oz semi-sun-dried tomatoes drained in oil
- 3 garlic cloves (peeled)
- 1 tablespoon capers + extra for garnish
- 1 sprig of fresh oregano leaves (stripped)
- 2 sprigs of thyme leaves (stripped)
- salt and freshly ground pepper (to taste)
- 1 tablespoon of olive oil
- 1 salmon side with skin of approx. 1.2 kg
- 13.3 vine tomatoes
- 1 lemon thinly sliced
Equipment
- chopper or food processor
- baking paper
- kitchen brush
- cling film
Preparation| 25 min
- Cut the bread into cubes and chop coarsely in the food processor. Remove from the bowl. Place the sun-dried tomatoes, garlic, capers and fresh herbs (keep a few leaves aside for garnish) in the mixing bowl of the chopper/food processor and chop coarsely.
- Add ERU Spreadable Goat Cheese and the breadcrumbs and mix until it is sticky. Season with salt and freshly ground pepper.
- Place the salmon skin side down on a baking paper-covered baking tray and brush with olive oil. Press the breadcrumb mixture against the top of the salmon. Cover the salmon with cling film and place in the refrigerator until ready to use.
Prepare| 30 min
- Preheat the oven to 180°C. Take the salmon out of the refrigerator and remove the foil. Place the vine tomatoes and lemon slices next to the salmon on the baking tray and place in the center of the oven. Bake the salmon for about 20-25 minutes and serve with the tomatoes and lemon (on top of the salmon). Garnish with some reserved herbs and capers.
Ingredients
- 4 oz ERU Spreadable Goat Cheese
- 5 oz slices of stale white bread without a crust
- 3.3 oz semi-sun-dried tomatoes drained in oil
- 3 garlic cloves (peeled)
- 1 tablespoon capers + extra for garnish
- 1 sprig of fresh oregano leaves (stripped)
- 2 sprigs of thyme leaves (stripped)
- salt and freshly ground pepper (to taste)
- 1 tablespoon of olive oil
- 1 salmon side with skin of approx. 1.2 kg
- 13.3 vine tomatoes
- 1 lemon thinly sliced
Equipment
- chopper or food processor
- baking paper
- kitchen brush
- cling film
