Peter Hansen, chef of The Cottage in Wellesley and Chestnut Hill, won the salmon cook-off at Smorgasbord Nordic Food Festival for hot-smoked salmon with a mustard-cream glaze. He says the glaze can also be used on roast salmon, as it is here.
|Vegetable oil (for the dish)|
salmon, cut into
|Salt and pepper,|
fraiche or heavy cream
|Grated rind of 1 lemon|
1. Set the oven at 450 degrees. Lightly oil a 9-by-13-inch baking dish.
2. Place the salmon in the baking dish, skin side down. Sprinkle the fish with salt and pepper.
3. In a bowl, combine the mustard, creme fraiche or heavy cream, and lemon rind. Spread the mustard mixture over the fish.
4. Roast for 10 minutes or until the fish is cooked through. Turn on the broiler. Slide the fish under the broiler for 2 minutes, watching it carefully so it does not burn, until it is charred in spots.
Adapted from Peter Hansen