2 salmon steaks
1 parsnip, peeled and cubed
1 small sweet potato, peeled and cubed
1 cup fresh of frozen baby peas
1 egg
Zest from 1 lemon
2/3 tsp sea salt
A pinch of black pepper
4 1/2 tbsp Tapioca flour
2-3 tbs ghee or 3-4 tsp coconut oil for cooking
1 1/2 cup finely diced radishes
1 celery stick, finely diced
2-3 spring onions, finely chopped
2 tbsp freshly squeezed orange juice
2 tbsp lemon juice
1/2 tsp horseradish (I used horseradish relish, look for varieties with as little additives as possible)
4 tbsp extra virgin olive oil
1/2 tsp sea salt