Salmon Fillets with a Horseradish Crust
| Yield: | 4 Servings |
| Categories: | Fish, Appetizers |
| 1 1/2 | lb | Salmon fillets skinned |
| Flour, for dredging | ||
| 1 | tb | Vegatable oil |
| 1 | tb | Butter |
| Seasoning | ||
| Cooked buttered spinach to | ||
| Serve | ||
| **For the chive sauce** | ||
| 250 | ml | Double cream |
| 1 | ts | Dijon mustard |
| 1 | ts | Prepared english mustard |
| 1 | ts | Creamed horseradish |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Snipped fresh chives |
| **For the crust** | ||
| 2 | tb | Creamed horseradish |
| 1 | Egg yolk | |
| 3 1/2 | oz | Course fresh breadcrumbs |
| 1 | tb | Chopped fresh parsley |
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