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How To make Salmon Loaf with Horseradish Sauce
3/4 c Bulgar wheat; uncooked
1 c Half-and-half
-OR- evaporated skim milk 2/3 c Chopped carrots
2/3 c Chopped red pepper
2/3 c Chopped onion
1 Garlic clove; minced
2 tb Lemon juice
1 tb Chopped flat-leaf parsley
1 tb Chopped fresh lemon thyme
-OR- Mexican mint marigold -OR- dill 1 ts Salt
1/4 ts Pepper
6 oz Boned steamed salmon
-- flaked 3 Eggs
-OR- 1 egg and 2 egg whites
HORSERADISH SAUCE:
8 oz Sour cream
-OR- 1/2 sour cream and -- 1/2 low-fat yogurt Freshly grated horseradish (to taste) 2 ts Finely chopped green onion
1 ts Lemon juice
:
TO GARNISH--------------------------------- Flat-leaf parsley Combine bulgur and half-and-half or evaporated skim milk in a 1-quart glass measure. Cover with heavy-duty plastic wrap and vent. Microwave on High 3 to 3-1/2 minutes. Let stand, covered, for 15 minutes. Meanwhile, saute the vegetables with the garlic in a pan coated with cooking spray. Combine the bulgur mixture, vegetables, and next seven ingredients in a large bowl; stir well. Pack the mixture into a 5-cup ring mold coated with cooking spray or butter, pressing firmly with the back of a spoon. Bake, covered with aluminum foil (remove the foil during the last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until cooked through but not dry. Serve with a dollop of Horseradish Sauce on top and garnish with a sprig (or minced) parsley HORSERADISH SAUCE: Mix all ingredients together.
How To make Salmon Loaf with Horseradish Sauce's Videos
Horseradish Sauce Recipe | Chef Tips
Chef Jason Hill shares the best horseradish sauce recipe in this episode of Chef Tips. This recipe for horseradish cream sauce is made with cream, prepared horseradish and white pepper. Use it on steaks, sandwiches, or over your favorite meatloaf recipe.
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Smoked Salmon with horseradish cream cheese
Smoked Salmon & Horseradish Canapes | Jamie Oliver
Jamie has a fantastic quick & tasty recipe to help make your Christmas celebrations even more special. Beautiful smoked salmon layered on to toasted ciabatta topped with a generous dollop of a horseradish crème fraiche and freshly squeezed lemon. So simple, so delicious and perfect to kick start your Christmas.
We filmed this while on location for Jamie’s Christmas Lock In which was first aired on Channel 4 in December 2010.
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Smoked Salmon and cream cheese Canape/ Appetizer/ Finger Food
Ingredients for 12 serve:
Chives 3 g
Lemon 40 g
Philadelphia cheese 100 g
Lebanese cucumber 120 g
Butter 30 g
Baguette slices 12
Smoked salmon 100 g
Dill 1 g
Preparation (30 minutes):
1. Finely slice the chives. Juice the lemon
2. Bring the Philadelphia cheese to room temperature, add the chives, lemon juice and seasoning and blend to combine until smooth
3. Slice the cucumber
4. Toast and butter the baguette slices
5. Pipe a small amount of the cheese mixture onto the baguette slices
6. Place the cucumber slices on top and pipe on some more cheese mixture
7. Form the salmon into rosettes and sit on top. Garnish with dill sprigs
Horseradish Crusted Salmon
For 2 2 7 oz Salmon
for the crust 1 oz horseradish 1 oz Dijon mustard 4 oz panko breadcrumbs.
For the sauce 2 oz white wine 1 table spoon Dijon mustard 3 oz heavy cream
Salt pepper. 6 oz vegetables oil.
The Art of Plating: Tender Salmon With Watercress, Horseradish, and Pickled Onion
Our very first recipe—and one of the best for learning new culinary techniques. Get the recipe:
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