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SEARCH RECIPES: LOCATION: Recipes >> Fish >> Salmon Fillet    Salmon Fillet 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. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 3 of 7 people found the following review helpful: Taste: Ease of Prep: Appearance: 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. Was this review helpful to you?  Yes  No 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! Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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