Celery Root and Horseradish-Crusted Wild Salmon With Creme Fraiche-Apple Cider Sauce
Ingredients
1 cup unsalted butter, softened to room temperature½ cup plus 1 Tbsp. finely grated fresh celery root
½ cup plus 1 Tbsp. finely grated fresh horseradish
Juice from 2 medium lemons
¼ cup fresh plain bread crumbs
½ tsp. fresh ground black pepper
½ tsp. kosher salt
Pinch of cayenne pepper
6 6- to 8-oz. skinless Alaskan salmon fillets
For the sauce:
1½ cups creme fraiche*
¼ cup apple cider vinegar
½ tsp. salt
½ tsp. fresh ground black pepper
Preparation
• Preheat the oven to 450 degrees.
• Place the butter, celery root and horseradish in an electric mixer fitted with the paddle attachment and mix until well combined.
• Add the lemon juice, bread crumbs, pepper, salt and cayenne and mix until a soft paste forms; set aside.
• Season both sides of the salmon fillets with salt and pepper.
• Apply a ¼-inch layer of the celery root mixture over the top of the salmon fillets.
• Roast the fillets for 8 to 12 minutes or until desired doneness.
• Ladle a pool of sauce (recipe below) on the serving plate.
• Top with baked salmon fillets and serve.
Creme Fraiche-Apple Cider Sauce
• Mix all ingredients to combine.
* You can find creme fraiche premade at specialty grocery stores. To make your own, combine 2 cups of whipping cream with 4 Tbsp. of buttermilk. Let stand, at room temperature, for 8 to 24 hours until the mixture is very thick. Stir, then refrigerate for up to 10 days.
