Merles Horseradish Salmon Log Recipes

Steps:

• Thoroughly mix together the salmon, cream cheese, onion, horseradish, lemon juice, salt and liquid smoke in a medium bowl.
• Chill the salmon mixture at least 1 hour; shape into an 8 X 2 inch log.
• Combine nuts and dill; roll log in the nut mixture.
• Chill at least 2 hours more or overnight.

Steps:

• Drain and flake salmon, removing skin and bones.
• Combine salmon with next six ingredients; mix thoroughly.
• Chill several hours.
• Combine pecans and parsley (or, just use parsley, I never use pecans).
• Shape salmon mix in 8x2 inch log; roll in nut mix; chill well.
• Serve with Crackers.

Steps:

• Check that all bones have been removed from filets. In a small bowl, cream together butter and horseradish with a spoon. Stir in breadcrumbs and combine well. Season salmon and mound breadcrumb mixture on top and press down to cover top of salmon. Preheat broiler. Heat oil in nonstick skillet. Lay salmon pieces into skillet and cook over medium high heat until browned on bottom. Slide under broiler and cook for 3-4 minutes or until golden brown on top. Keep warm in oven until ready for service.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Whizz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well.
• Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh, then bake for 10-12 mins.
• Meanwhile, put the cabbage in a large pan with a little salt and pour in boiling water to come halfway up. Cover and cook for 8-10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. Reheat gently. Pile the cabbage onto plates and serve with the salmon.

Steps:

• Preheat grill on HIGH 10 minutes.
• Combine fruit spread, pepper and horseradish sauce in bowl, set aside.
• Brush tops of salmon with mixture.
• Turn grill to medium heat. Place skin side down onto lightly oiled grill (DO NOT turn).
• Cook 12 -15 minutes until internal temp is 130 degrees. Remove salmon, leaving the skin on the grill.
• CEDAR PLANK OPTION: soak cedar plank 1 hour in water. Place salmon on plank, and put into grill, close cover and cook as above.

Steps:

• If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
• Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
• Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
• Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
• Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.

Steps:

• Place salmon skin side down in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the butter, horseradish, lemon juice, garlic powder and pepper; spread over salmon. , Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.