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Fillet of Salmon with a Horseradish Crust



There is a wonderful contrast between the softness of the cooked salmon and the crisp spicy crust.  This is definitely worth a go at your next dinner party.

Ingredient list

750 g. boneless salmon fillet
flour for dredging
salt and pepper
1 Tbsp. vegetable oil
1 Tbsp. butter

For the Chive Sauce

250 ml. double cream
1 tsp. Dijon mustard
1 tsp. English mustard
1 tsp. creamed horseradish
1 Tbsp. freshly snipped chives
salt and pepper

For the crust

2 Tbsp. creamed horseradish
1 egg yolk
100 g. coarse breadcrumbs
1 Tbsp. freshly chopped parsley


To make the sauce, boil the cream in a saucepan for 2 minutes or until it has thickened slightly.  Remove from the heat, and whisk in the mustards, horseradish, lemon juice and taste for seasoning, adding a little salt or lemon juice as necessary.  Keep warm but do not let this boil again or the flavours or the mustard and horseradish will be spoilt.

To prepare the salmon, check the salmon has been properly trimmed and is boneless.  If there are any bones, remaining, remove with a pair of tweezers.  Cut the salmon into four equal portions.  Season each piece with salt and pepper and then dredge lightly with flour.

For the crust, mix together the horseradish and egg yolk.  Dip the top side of each piece of salmon into the horseradish/egg yolk mixture, making sure that each fillet is generously coated.  Mix together the breadcrumbs and fresh parsley and then dip each piece of fish into the breadcrumbs.  Shape the crust by pressing on this mixture gently but firmly with your hands.

To cook the salmon, heat the oil in a heavy bottomed fry pan until very hot.  Add the salmon, crust side down with the butter, and cook for 3 minutes or until the breadcrumbs are beginning to crisp up nicely.  Turn the salmon over, and finish off the cooking by placing in a preheated oven, 180’C. for 5 minutes.  

To serve, add the chives to the sauce.  Lay the salmon on a bed of buttered cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce.


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