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"The simplest recipes often translate into the tastiest, most elegant dishes. That's certainly true in this case. There's not much to this recipe other than fresh salmon and a hint of horseradish, but believe me, it's far from plain!"

Ingredients

4 salmon fillets (approx. 6 oz. each), skin removed
2 Tbsp. flour
1 egg, lightly beaten
3 Tbsp. prepared horseradish, divided in half
2 cups seasoned dry breadcrumbs
1/4 cup olive oil
1/3 cup lite sour cream
1 Tbsp. freshly chopped chives
1 Tbsp. freshly chopped parsley

• Lightly coat the salmon fillets in the flour. Place the egg, 1 tbsp. of the horseradish and about a tbsp. of water in a shallow bowl and beat together. Dip the salmon into the mixture and then evenly coat in the bread crumbs.

• Heat the oil in a large frying pan. Cook the fillets for 3 minutes on each side, or until just tender and golden brown (the time will depend on the thickness of the fillets.)

• To make horseradish sauce: Mix together the remaining horse-radish, sour cream and herbs in a bowl. Serve the salmon with a dollop of the sauce on top.

• If desired, serve with baby potatoes sprinkled with fresh parsley and a crispy mixed leaf salad.