Salmon with Horseradish Crust
Salmon with Horseradish Crust



  • 750g skinless salmon fillet
  • Salt and pepper
  • Flour for dredging
  • 1 tbsp veg oil
  • 1 tsp butter
  • Buttered spinach, to serve
  • 2 tbsp creamed horseradish
  • 1 egg yolk
  • 100g coarse breadcrumbs
  • 1 tbsp chopped parsley
  • Slice the salmon into four equal pieces, season well, and dredge lightly with flour. Make the crust by mixing together the horseradish and egg yolk, then in a separate bowl mix the breadcrumbs and the parsley. Dip the top side of the salmon into the horseradish and egg mix, then press into the breadcrumbs mix.
  • Heat the oil in a frying pan, then add the crusted fillets and fry for 3 minutes or until the breadcrumbs are crisp. Turn the fillets over, and fry for 5 minutes more. Serve with buttered spinach or veg of your choice.
20 mins
4 serving
This recipe pairs perfectly with the Signor Vino Pinot Grigio Rosé 2020 from Riverina, Australia.

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