Salmon Fillets with Horseradish-Potato Crust

Salmon Fillets with Horseradish-Potato Crust
Photo by David Bishop


  • 1 small boiling potato, about the size of a jumbo egg, boiled until just tender, chilled, and peeled
  • 1-½ tsp. prepared horseradish
  • 2 tsp. oil or melted butter
  • 2 salmon fillets, about 6 oz. each and 1 inch thick (cut and fold to an even thickness)
  • Salt and freshly ground black pepper

Heat the oven to 400°F. Grate the potato using the large holes of a box grater, but don’t apply too much pressure—you want fairly thin shavings. Season with salt and pepper and toss with the oil or melted butter. Spread half the horseradish on each fillet and season with a little more salt and p...

View full recipe at Fine Cooking


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