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SALMON FILLET with SMOKED SALMON and HORSERADISH CRUST

3 1/2 oz. salmon fillet
lime juice
1/8 teaspoon shallots, minced
1/8 teaspoon garlic, minced
1/8 teaspoon black peppercorns, crushed
2 oz. butter
1/4 teaspoon shallots, minced
1/4 teaspoon garlic, minced
7 oz. breadcrumbs, fresh
7 oz. smoked salmon
1 1/2 oz. prepared horseradish

Rub the salmon fillet with lime juice, shallots, garlic and crushed
peppercorns. Saute the garlic & shallots in butter until they are
aromatic. Combine all the ingredients for the crumb mixture in a
food processor and process them to fine consistency.

Portion 1 oz. of the crumb mixture onto the salmon fillet. Bake
the fillet in a medium oven until it is done. Brown it under a
salamander [or your broiler], if necessary, to brown the crumbs.
Serve the fillet on heated plates.

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3 of 7 people found the following review helpful:
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Great recipe for those who don't really need em, June 28, 2004 - 11:29 PM
Reviewer: Steven Hobbs from Boulder, Co. USA
A brief glance at the ingredients had me drooling and wondering if it could taste as good as I imagined. I'm a total novice in the kitchen, hence the online recipe usage, and therefore had a hard time figuring out the directions. Actually the directions were mostly absent and I'm not confident that the quantities were correct either. Were there type-o's or do you really use twice as much bread crumbs (7oz) as salmon (3.5oz) or are they suggesting I use a fluid oz measuring device to measure 7oz of bread crumbs? Also, where does the 7 oz of smoked salmon fit in? Part of the crumb mixture? What ingredients compose the crumb mixture anyways? The recipe doesn't tell you. Still, the dish came out great and I ate two servings. I can't tell you how much of anything I used because I basically just winged the mother. The taste was killer, but I;d like to have more detailed instructions and perhaps improve on my technique.

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3 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
MUST TRY Salmon Fillet w/ horseradish crust, August 8, 2005 - 11:15 PM
Reviewer: Dee Leitz from Phoenix, AZ
Total prep time and cooking time was less than one hour! I modified the recipe, in which I added 1/2 of a jalapeno pepper to the shallots and garlic sautee. I doubled the garlic, shallots, and butter that the recipe called for. I did not add the smoked salmon to the crust, for I thought that this would be just too much fish! The salmon turned out absolutely EXCELLENT! The presentation of the entire plate was amazing! Just look at the picture that I uploaded! I boiled two red potatoes and then sauteed them in 1 tbsp of oil, the juice of two lemons, one small shallot (diced), and six cloves of minced garlic and served on the side with the main dish. This is a definite must try. I can't wait to prepare this dish again!

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