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Horseradish Encrusted Salmon is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

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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!"


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.