Horseradish-Crusted
Salmon ala Gary Danko
Ingredients for 4 servings
- 600-700 g (1 lb. 6 oz.) center cut Salmon fillet
Horseradish crust
- 125 ml (1/2 cup) freshly grated Horseradish
- 2 egg whites
- 1/2 tsp. salt
Dilled cucumbers
- 2 English cucumbers, peeled, seeded and
thinly sliced
- 2 tbsp. crème fraîche or sour cream
- 2 tsp. salt
- 1 tsp. fresh chopped chives
- 1 tsp. fresh chopped dill
- 1 tsp. lemon juice
1.
To prepare the
horseradish crust, mix the fresh horseradish, egg whites and salt together
until combined and reserve. 2.
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. 3.
Place about one
tablespoon of the horseradish mixture top of the salmon and spread evenly
around the top of the fish. Refrigerate until needed. 4.
To prepare the
dilled cucumbers, combine the cucumbers and the salt together in a small bowl
and allow to rest for 15 minutes. 5.
Squeeze out
liquid and combine the fresh herbs and Crème Fraîche. Refrigerate until needed. Cooking 1.
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. 2.
Salt lightly.
Serve on a bed of room temperature dilled cucumbers with grain mustard sauce.