Salmon with horseradish crust, cucumbers, and salmon caviar from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • mharriman on June 21, 2020

    Wow! This salmon recipe is one of the best ones I’ve tried and I’ve tried many. The horseradish/smoked salmon topping combined with the creamy cucumber bottom took the salmon to a gourmet level ( no pun intended!). This was a recipe for 6. I measured everything to 1/3 for two of us. I made a couple changes: I didn’t have caviar so skipped that- it was meant as a garnish on the plate. I didn’t have creme fraiche, so used light sour cream instead. I baked my salmon at 500 degrees, 8 inches from the broiler element for 8 minutes, instead of broiling it, and some of the bread crumbs did turn black. So, broiling this and broiling it closer to the element wouldn’t be a good idea. Update on 5/7/21: baked Salmon fillets at 450 degrees for 8 minutes (no pan searing beforehand) with panko bread crumbs instead of pulsated white bread crumbs. Salmon and topping were excellent.

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