Horseradish Potato Crusted Salmon

(from Kella’s recipe box)

Source: Michael Smith

Serves 4 people

Ingredients

  • 2 x russet potatoes, baked and chilled
  • 2 tbsp horseradish
  • 2 tbsp oil
  • Salt and pepper
  • 4 x salmon filets, 6 ounces each
  • Pickle Sauce
  • 2 x dill pickles, chopped
  • 1 x small bunch dill, chopped
  • 1 x green onion, chopped
  • 1 tbsp mustard
  • 1/2 cup mayonnaise
  • The juice from half a lemon
  • Salt and pepper

Directions

  1. Preheat oven to 375°F.

  2. Grate potatoes through the large holes of a box grater into a medium sized bowl.

  3. Stir in horseradish, oil and salt and pepper mixing well.

  4. Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.

  5. Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

  6. Pickle Sauce

  7. Place all ingredients into a bowl and mix well.

  8. Serve with salmon.

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