Salmon with Horseradish Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'Joyful Delights! Wonderful Dishes for the Easter Table from Chefs of the Golden Ring of America' by John Smith.

Ingredients

Smoked haddock fillet - 8.8 oz
Dried Yellow Plums - 4 pieces
Lemon - 2 pieces
Cucumbers - 1 piece
Dry White Wine - 1 fl oz
Ground Breadcrumbs - to taste
Honey - to taste
Pistachios - to taste
Fresh Berries - to taste
Arugula - 2.1 oz
Mustard Greens - 1 tablespoon
Grated Ginger Root - 2 spoons
Olive Oil - 2 spoons
Garlic - 1 clove
Natural Yogurt - 5.3 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the sauce, squeeze the juice of one lemon into a blender, then add arugula leaves, horseradish, mustard, olive oil, cream, and garlic. Blend for 2–3 minutes. Transfer the mixture to a large bowl, add yogurt, and whisk thoroughly. Season the sauce with salt and pepper. It can be stored in the refrigerator for 2–3 days.

Step 2

Soak the plum kernel seeds in white wine beforehand. Prepare the salmon fillet by removing the bones. Cut a piece of fillet about 4–5 cm thick. Carefully stuff it on the side with the plum kernel seeds. Sear the fillet in olive oil on all sides.

Step 3

Slice the lemon into thin rounds. On a plate, arrange a strip of croutons, followed by 3-4 slices of lemon, and then layer the fish on top. Drizzle with a sauce made from arugula and horseradish. Sprinkle with finely chopped toasted pistachios and garnish with berries.

Step 4

Slice the cucumber into thin, long strips. Roll them into a nest shape and place them next to the fish. Drizzle with olive oil, sprinkle with coarse sea salt and freshly ground black pepper, and add a few drops of honey.