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1
To make the crust.
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2
In a food processor, combine the butter and horseradish.
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3
Process until mixture comes together.
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4
Add the bread crumbs in a stream and process until combined well.
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5
Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and .
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6
Chill.
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7
Preheat the oven to 450 degrees F.
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8
Cut the salmon fillet into 4 portions and season with salt and pepper.
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9
In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon.
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10
Sear both sides.
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11
Divide crust among salmon fillets and transfer to oven.
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12
Bake for 5 minutes.
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13
Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.
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14
To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened.
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15
Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender.
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16
Add the dill and chives.
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17
To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened.
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18
Add the vermouth and reduce by 1/2.
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19
Add the chicken stock and reduce until flavorful.
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20
Stir in the dill and chives.
