Salmon with Horseradish Sauce
Main Dishes • Kazakhstani
Description
This recipe is taken from the book 'Joyful Delights! Wonderful Dishes for the Easter Table from Chefs of the Golden Ring of America' by John Smith.
Ingredients
- Smoked haddock fillet 10 oz
- Dried Yellow Plums 4 pieces
- Lemon 2 pieces
- Cucumbers 1 piece
- Dry White Wine 0 fl oz
- Ground Breadcrumbs to taste
- Honey to taste
- Pistachios to taste
- Fresh Berries to taste
- Arugula 0 oz
- Mustard Greens 1 tablespoon
- Grated Ginger Root 2 spoons
- Olive Oil 2 spoons
- Garlic 1 clove
- Natural Yogurt 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the sauce, squeeze the juice of one lemon into a blender, then add arugula leaves, horseradish, mustard, olive oil, cream, and garlic. Blend for 2–3 minutes. Transfer the mixture to a large bowl, add yogurt, and whisk thoroughly. Season the sauce with salt and pepper. It can be stored in the refrigerator for 2–3 days.
Step 2
Soak the plum kernel seeds in white wine beforehand. Prepare the salmon fillet by removing the bones. Cut a piece of fillet about 4–5 cm thick. Carefully stuff it on the side with the plum kernel seeds. Sear the fillet in olive oil on all sides.
Step 3
Slice the lemon into thin rounds. On a plate, arrange a strip of croutons, followed by 3-4 slices of lemon, and then layer the fish on top. Drizzle with a sauce made from arugula and horseradish. Sprinkle with finely chopped toasted pistachios and garnish with berries.
Step 4
Slice the cucumber into thin, long strips. Roll them into a nest shape and place them next to the fish. Drizzle with olive oil, sprinkle with coarse sea salt and freshly ground black pepper, and add a few drops of honey.
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