Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar

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
• ½ pound unsalted butter at room temperature, cut into chunks
• 4 cups freshly grated bread crumbs
• 3 tablespoons Dijon-style mustard
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1181 calories; 72 grams fat; 29 grams saturated fat; 1 gram trans fat; 20 grams monounsaturated fat; 12 grams polyunsaturated fat; 62 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 68 grams protein; 273 milligrams cholesterol; 3904 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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