Salmon with Crust

1. Remove the crust from 75 g of fresh box white bread and crumble between the palms of your hands in a baking bowl.

2. 40 g dried tomatoes (in oil) drain and cut into fine cubes. Add tomatoes, 1 tsp dried tarragon. 2 tsp liquid honey and 25 g soft butter to the breadcrumbs form and mix heartily.

3. place 2 salmon fillets (200 g each) on a lightly oiled baking tray, season with salt, season with pepper and spread the breadcrumbs evenly on top.

4. bake in a heated oven at 210 °C on the 2nd rack from the bottom for 12- 13 minutes (convection oven not recommended).

Goes well with: Cucumber mues£

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