Salmon Fillets with Horseradish Crust, Cucumbers an

Name: Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium cucumbers, peeled; 2 tablespoons plus 1 teaspoon sea salt; 8 ounces smoked salmon, cut crosswise into 3-inch sections; 1 cup finely grated fresh horseradish; 1/2 pound unsalted butter at room temperature, cut into chunks; 4 cups freshly grated bread crumbs; 3 tablespoons Dijon-style mustard; 1/2 tablespoon cayenne; 6 salmon fillets, skinless, about 8 ounces each; Salt and freshly ground pepper; 1 tablespoon olive oil; 6 tablespoons creme fraiche or sour cream; 3 tablespoons chopped parsley; 2 tablespoons chopped dill; 2 tablespoons chopped chives; 6 tablespoons salmon roe

Servings: persons

3 medium cucumbers, peeled
2 tablespoons plus 1 teaspoon sea salt
8 ounces smoked salmon, cut crosswise into 3-inch sections
1 cup finely grated fresh horseradish
1/2 pound unsalted butter at room temperature, cut into chunks
4 cups freshly grated bread crumbs
3 tablespoons Dijon-style mustard
1/2 tablespoon cayenne
6 salmon fillets, skinless, about 8 ounces each
Salt and freshly ground pepper
1 tablespoon olive oil
6 tablespoons creme fraiche or sour cream
3 tablespoons chopped parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
6 tablespoons salmon roe

1
Slice the cucumbers on a bias, about 1/4-inch thick.
2
In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander.
3
Let drain for 2 hours.
4
Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth.
5
Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne.
6
Blend well.
7
Season the salmon fillets with salt and pepper.
8
Turn on broiler.
9
Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat.
10
Cook the salmon for about 45 seconds a side.
11
Remove pan from heat.
12
Carefully cover the fillets with the smoked salmon and horseradish mixture.
13
Place the fillets in the broiler, and cook until nicely browned.
14
Remove from the oven and keep warm.
15
Quickly heat the cucumbers in the creme fraiche.
16
Distribute the cucumbers evenly over six plates.
17
Sprinkle with parsley, dill and chives.
18
Sprinkle some salmon roe around the cucumbers.
19
Arrange salmon over the cucumbers, and serve immediately.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 medium cucumbers, peeled, 2 tablespoons plus 1 teaspoon sea salt, 8 ounces smoked salmon, cut crosswise into 3-inch sections, 1 cup finely grated fresh horseradish, and more.

Yes, Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions