Seafood/Salmon with Horseradish Crust, Cucumbers and Salmon Caviar

By latin1

Cut filets into rounds before topping each with a crisp horseradish and smoked salmon round.

Ingredients

• 1/2 # loaf sliced white sandwich bread
• 1 fresh horseradish root
• 1/4 # sliced smoked salmon
• 1 stick butter, softened
• 1 1/2 tbsp Dijon mustard
• 1/4 tsp cayenne
• 2 tsp fine sea salt
• 2 English cucumbers
• 6-6 oz pieces salmon, without skin
• freshly ground black pepper
• 1 tbsp olive oil
• 8 oz creme fraiche
• 3 tbsp chopped fresh flat leaf parsley
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh chives
• 1 tbsp chopped celery leaves
• 3 oz salmon caviar

Details

Servings 6

Preparation

Step 1

Discard crust from bread and quarter slices. In a food processor grind enough bread to measure 2 1/2 cups fine bread crumbs and transfer to a bowl. Peel horseradish. Finely grate enough to measure 1/2 cup. In food processor blend horseradish and smoked salmon to a smooth paste. Cut butter into pieces and add to salmon paste with mustard and cayenne, 2 cups bread crumbs (reserve remaining bread crumbs for crust), and 1 tsp sea salt. Blend mixture to a smooth paste. Chill horseradish paste, covered, at least 2 hours and up to one day. Let paste soften lightly at room temperature before using.

Preheat oven to 350 degrees.

Peelcucumbers and half lengthwise. Seed cucumbers and diagonally cut into 1/4" slices. In a sieve set over a bowl toss cucumbers with remaining 1 tsp sea salt. Let cucumbers drain, chilled, 2 hours.

While cucmbers are draining, spread reserve bread crumbs in a shallow baking pan and bake in middle of oven until dry, about 10 minutes.

Preheat broiler and position oven rack 6 inches from heat.

Pat salmon dry and season with salt and pepper. In a 12" nonstick skillet heat oil over moderately high heat and in two batches saute salmon filets, skinned side down, 1minute or until bottom 1/4 to 1/2"of each is opaque. In a large shallow pan arrange filets, sauteed sides down, and with a rubber spatula spread about 1/4 cup horseradich paste evenly on top of each filet. Sprinkle toasted bread crumbs evenly over horseradish paste, pressing lightly to adhere, and broil salmon until crust is golden brown and salmon is just cooked through, 6-8 minutes.

While salmon is broiling, in a saucepan heat cucumbers and creme fraiche over low heat, stirring occasionally, until heated through.

Divide cucumber mixture among 6 plates. In a small bowl toss together herbs and celery leaves and sprinkle over cucumbers and around the plates. Dot caviar around cucumbers and arrange salmon over cucumbers.