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HORSERADISH CRUSTED SALMON
Serves 6 persons as a first course

Ingredients

  • 1-1/2 pounds Salmon, center cut filet, skin removed
Horseradish Crust
  • 1/2 cup horseradish, fresh grated
  • 2 egg whites
  • 1/2 teaspoon Kosher salt
Dilled Cucumbers
  • 2 each English cucumbers, peeled, seeded, and sliced thin
  • 2 teaspoon Kosher salt
  • 1 tablespoon chives, fresh chopped
  • 1 tablespoon dill, fresh minced
  • 2 tablespoons Crème Fraîche or sour cream
  • 1 teaspoon 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.

To Cook
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.

GRAIN MUSTARD SAUCE

Ingredients
  • 1 shallot, minced
  • 1/2 c white wine
  • 1/2 c fish stock, highly gelatinous
  • 1/2 c clam juice
  • Fresh thyme
  • Bay leaf
  • 1/4 c heavy cream
  • 6 TB unsalted butter
  • 1 tsp whole grain mustard
  • 1 tsp horseradish
  • 1 TB Crème Fraiche
  • 1/2 tsp dill freshly, minced
  • 1/2 tsp chives, sliced thin
Method
In heavy-bottomed stainless steel pan, reduce first six ingredients by about 2/3. Add cream and bring to heavy foam, whisk butter slowly. Season with salt and strain through a chinois or a fine mesh strainer, pressing firmly on shallots to extract maximum flavor.
Hold the sauce in a warm water bath.
In a small bowl mix together the grain mustard, horseradish, crème Fraiche. Whisk sauce in to the prepared mixture. Return mustard in the warm water bath. Add the fresh herbs just before serving.

Chef Gary Danko
GARY DANKO
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