Tom’s Sunday best

Roast salmon with rye & horseradish crumble & kale salsa verde

This is a play on the classic combination of flavours that work so well in a salad orsandwich. It’s also so easy!

■ Serves 6-8 ■ Prep 35 mins plus resting ■ Cook 25 mins

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 ½ juiced
120ml good olive oil
3 salted anchovies
creme fraiche, to serve

FOR THE CRUMBLE

250g crusty dark rye bread,