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Fillets of Salmon with a Horseradish Crust & Chive Sauce

from Highland Hospitality edited by Claire Macdonald

If you are a bit wary about making hollandaise sauce, try this chive sauce instead.  It is much easier & just as good.

Photography & Styling, Caroline Marson

For the chive sauce

275ml double cream

2 tsp Dijon mustard

2 tsp English mustard

2 tsp creamed horseradish

2 tsp freshly squeezed lemon juice

2 tbsp fresh chives, snipped

For the horseradish crust

2 tbsp creamed horseradish

1 egg yolk

50g coarse fresh white breadcrumbs

2 tbsp fresh parsley, chopped

For the salmon

4 x 175g salmon fillets, skinless & with all bones removed using tweezers

Salt & freshly ground black pepper

A little flour for dredging

1 tbsp vegetable oil

1 salted butter

For the accompaniments

Boiled new potatoes

Fresh green beans


For the chive sauce:  Boil the double cream in a pan for 2 mins until it has reduced & thickened slightly.  Remove from the heat & whisk in the two mustards, the horseradish & the lemon juice.  Cover the sauce & set it aside until you are ready to serve.

For the horseradish crust:  Mix the horseradish & egg yolk together & pour the mixture on to one flat plate.  On another flat plate, mix the breadcrumbs & parsley together.

For the salmon fillets:  Preheat the oven to 180C / gas mark 4. 

Season each fillet with the salt & black pepper & then dredge the rounded upper sides with flour. 

Now dip the floured sides of each fillet in the horseradish & egg mixture, ensuring they are well coated. 

Next dip the coated side of the fillets into the breadcrumb mixture, pressing down firmly so that the fillets have a good covering of the crust mixture on them. 

Heat the oil in a heavy-based frying pan until very hot. 

Add the butter & then the fillets, crust side down. 

Cook for about 3 mins until the breadcrumbs are nicely crisp & beginning to turn brown. 

Remove the salmon fillets from the pan & place them in an ovenproof dish, crust side up.  

Bake the crusted fillets for 5 mins or until they are cooked through.

To serve, add the snipped chives to the sauce & warm it up, taking great care not to allow it to boil. 

Place a salmon fillet on each of the 4 pre-warmed plates & surround with the chive sauce. 

Present the dish with the boiled new potatoes & green beans.

Nigel Recommends drinking with Scottish whisky.. Larkfire Water for Whisky, by adding Larkfire to your whisky, they say you discover a new depth to your whisky, it is made from the softest water untainted by minerals and from the Isle of Lewis. Glenn Scott Malt Whisky a favourite of Nigel's.

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