Fillet of salmon with sweet-sour beetroot and dill crème fraîche from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 154) by Diana Henry

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Accompaniments: Warm barley, roast squash and chilli salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute groundnut oil or olive oil for sunflower oil.

  • Clog on July 08, 2024

    Worked very well with the barley, parsley and pomegrantate salad suggested in the book.

  • jenburkholder on May 02, 2022

    We quite liked this whole meal, made pretty much according to book instructions and served with boiled potatoes. Although simple, the sauce was a lovely complement to the salmon and the potatoes, and the beets were great on the side. Did decrease the sugar in the beets slightly, and probably would decrease it a bit more. Great meal, very satisfying.

  • Zosia on January 03, 2022

    I substituted sour cream thinned with cream for the creme fraiche in the sauce which was very good with both the salmon and the boiled potato side I served. I skipped the beets.

  • e_ballad on September 14, 2017

    Really liked the dill crème fraîche with the salmon, but wasn't too excited by the beetroot component.

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