Horseradish-Crusted SalmonTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:107.8 kcal
Proteins:17 g
Fats:3.7 g
Carbohydrate:0.8 g
Fibers:0.2 g
Sugar:0.2 g
Cholesterol:60 mg
Sodium:799.7 mg
Calcium:15.9 mg
Energy:206 kcal
Proteins:32.4 g
Fats:7.1 g
Carbohydrate:1.5 g
Fibers:0.4 g
Sugar:0.4 g
Cholesterol:114.6 mg
Sodium:1527.9 mg
Calcium:30.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
600
g
center cut salmon fillet
*Horseradish crust
125
ml
freshly grated horseradish
2
egg whites
2.5
ml
salt
*Dilled cucumbers
2
english cucumbers, peeled, seeded and thinly sliced
30
ml
crème fraîche or sour cream
10
ml
salt
5
ml
fresh chopped chives
5
ml
fresh chopped dill
5
ml
lemon juice
METHOD
- To prepare the horseradish crust, mix the fresh horseradish, egg whites and salt together until combined and reserve.
- Cut the salmon fillet into 3/4 inch widths. Roll the thick end into the center and ending the belly flap, form a medallion. Secure the medallion with a bamboo skewer.
- Place about one tablespoon of the horseradish mixture top of the salmon and spread evenly around the top of the fish. Refrigerate until needed.
- To prepare the dilled cucumbers, combine the cucumbers and the salt together in a small bowl and allow to rest for 15 minutes.
- Squeeze out liquid and combine the fresh herbs and Crème Fraîche. Refrigerate until needed.
Cooking
- Brush a non-stick pan lightly with vegetable oil. Over medium high heat sear the horseradish side first. Cook gently until golden brown crust is formed, about 2 - 3 minutes. Turn over and cook for 2 minutes.
- Salt lightly. Serve on a bed of room temperature dilled cucumbers with grain mustard sauce.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
