Salmon Under Horseradish Meringue

1. 1

   Put the yogurt in a strainer lined with a double layer of paper towels.

2. 2

   Set the strainer over a bowl, place in the refrigerator and let drain for 3 hours.

3. 3

   Preheat the oven to 425 degrees.

4. 4

   Coat a baking dish, large enough to hold the fillets in a single layer, with the butter.

5. 5

   In a bowl, combine the drained yogurt, horseradish and teaspoon of salt.

6. 6

   Beat the egg whites until they form soft peaks.

7. 7

   Add the sugar and continue to beat until they form stiff peaks.

8. 8

   Carefully fold in the seasoned yogurt.

9. 9

   Lay the salmon in the baking dish and season with the remaining 1/4 teaspoon of salt and the pepper.

10. 10

    Cover each fillet with i of the meringue.

11. 11

    Bake until the fish is cooked through, about 15 minutes.

12. 12

    Divide among 4 plates and sprinkle with dill.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.