A stunning centrepiece doesn’t have to be complicated.

Sometimes simplicity really is best and this classic combination of salmon and Tracklements Dill Mustard Sauce with green beans and new potatoes is the perfect example.


side of salmon/large piece of salmon

whole lemon, cut into slices

splash of white wine

Salt and freshly milled black pepper

200g crème fraiche

half a jar of Tracklements Dill Mustard Sauce


Preheat oven to 170°C/ gas mark 3

Place the salmon on a large piece of foil on a baking tray

Lay the slices of lemon on top of the salmon and splash over a little white wine and season to taste

Fold the foil loosely over the salmon to lock in the moisture while cooking

Bake for around 17 mins (depending on the thickness of the fish). You can check it’s done by taking a sharp knife and peeking into the thickest part of the salmon. It it’s beginning to flake but still has a little translucency it is done

Meanwhile, mix the Tracklements Dill Mustard Sauce with the crème fraiche

Remove the salmon from oven, spoon over the Dill Mustard Sauce mixture and serve with buttery new potatoes and steamed green beans

A store cupboard hero for both celebrity chefs and home cooks, the Tracklements range is still handmade in the green heart of Wiltshire, abiding to traditional recipes, with an underpinning principle to buy the best quality ingredients sourced locally wherever possible to ensure the products taste as good as, if not better than, homemade. Tracklements believe in business as a force for good, protecting the environment as they go. They’re committed to make the most planet-friendly condiments you can buy minimising their environmental footprint through using recyclable packaging, their own water treatment facility, and over 10,000 square feet of solar panels, which enables the company to generate 100% renewable electricity that is also fed into the national grid at weekends through green energy company Good Energy. And they don’t shy away from wonky veg either!

@tracklements #tastytracklements #LifeandSoulofthePantry