Crust
Cucumbers
Sauce
Ingredients
Instructions
- 1 pound unsalted butter
- 1 jar Silver Spring Horseradish
- 2 cups dried plain bread crumbs
- 1 (3 pound) Superior Fresh Salmon Fillet
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1. To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together.
- 2. Add the bread crumbs in a stream and process until combined well
- 3. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and chill
- 4. Preheat the oven to 450 degrees F
- 5. Cut the salmon fillet into 4 portions and season with salt and pepper
- 6. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides
- 7. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes
Ingredients
Instructions
- 4 tablespoons unsalted butter
- 4 shallots, minced
- 4 cucumbers, peeled, seeded and sliced
- 2 small bunches fresh dill, trimmed and snipped
- 1 bunch fresh chives, snipped
- 1. In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened
- 2. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender
- 3. Add the dill and chives
Ingredients
Instructions
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 1 cup dry white vermouth
- 1 cup chicken stock
- Snipped fresh dill
- Snipped fresh chives
- 1. In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened
- 2. Add the vermouth and reduce by 1/2
- 3. Add the chicken stock and reduce until flavorful
- 4. Stir in the dill and chives
- 5. Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.