Salmon with a mustard crust on celeriac salad

Neil Perry
Fancy ways to flavour fish: Mustard crust.
Fancy ways to flavour fish: Mustard crust. Photo: William Meppem

Flavoured breadcrumb crusts are a really nice way to add texture and flavour to fish, as well as to keep it moist. This one has flavour from the mustards and horseradish, and the seeds add a nice texture. You can, of course, add lots of different flavours to breadcrumbs and butter to create a host of crusts for fish and chicken. Sometimes by adding cooked things such as garlic, onion, or herbs, and a good sprinkle of salt and pepper, you can raise a simple piece of roast fish to another level.


4 large salmon fillets, skinless

olive oil and seasoning

For the crust

3 tbsp extra virgin olive oil

1 shallot, finely diced

pinch of sea salt

1 tbsp yellow mustard seeds

1/2 cup dry white wine

1 tbsp dijon mustard

1/2 tsp horseradish

½ tbsp finely chopped flat-leaf parsley leaves

1/2 cup panko breadcrumbs

For the celeriac salad

1/3 cup extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

sea salt and freshly ground pepper

1 small celeriac

1 tbsp fresh flat-leaf parsley leaves, roughly chopped

2 tsp salted baby capers, thoroughly rinsed, roughly chopped

3 baby cornichons, thoroughly rinsed, chopped




1. Preheat oven to 200C.

2. For the crust, warm oil in a small saucepan on a low heat. Add shallot and salt and cook until softened, about five minutes. Add the mustard seeds, cook for one minute, then add white wine. Bring to a boil, reduce heat, then simmer until the wine has almost completely reduced and mustard seeds have swollen. Stir in dijon mustard, horseradish, parsley and breadcrumbs. Combine well; the mixture should be moist and sticking together. Check seasoning.

3. For the salad, in a bowl, whisk together oil, juice, mustard and seasoning. Peel and julienne the celeriac, then immediately put into bowl with dressing. Combine with parsley, capers and cornichons.

4. Season the salmon. Warm a little oil in a saucepan on a medium-high heat. Sear the salmon for a minute on all sides until golden. Remove from pan and place on an oven tray. Neatly spread about a quarter of the crust over one side of each fish fillet, pressing firmly to secure. Place in oven and roast for about six minutes. Remove from the oven and allow to rest for a few minutes.

5. Divide celeriac salad across four plates and serve with crusted salmon.

Tip: The celeriac salad is also great with roasted meats such as chicken or pork, and is awesome in a sandwich with a schnitzel.