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Salmon in Courgette Bed with Cream Horseradish Dip

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Salmon in Courgette Bed with Cream Horseradish Dip

The perfect salmon in courgette bed with cream horseradish dip recipe with a picture and simple step-by-step instructions.

  • 500 g Salmon fillet
  • 2 tbsp Lemon juice
  • 4 tbsp Olive oil
  • 3 tbsp Butter
  • 2 tbsp Peppercorns
  • 2 Pc. Zucchini
  • 2 tbsp Sour cream
  • 1 tbsp Medium hot horseradish
  • Salt and pepper
  1. Heat the olive oil and butter in a pan, cut the salmon into pieces, drizzle with the lemon juice, salt and pepper, and fry briefly. Preheat the oven to 160 degrees (convection 140 degrees), place the salmon pieces in a roasting pan. Mash the peppercorns with a knife and place on the salmon pieces. Cook in the oven for 8 minutes. Wash the zucchini and cut into thin strips with an asparagus peeler. Sauté in a pan until al dente, season with salt and pepper. Mix the sour cream with the horseradish. Spread the zucchini strips on plates, arrange the salmon pieces on top and serve with the horseradish dip.
Dinner
European
salmon in courgette bed with cream horseradish dip

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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