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Ingredients
Method
- 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
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