Lemon Marinated Salmon with Horseradish Dressing

We eat a lot of salmon here in the north. One of my favorite ways to make salmon is marinated with lemons. The acid in the lemon “cooks” the fish, giving  it a nice taste and changes the color and the texture. It is like the south American ceviche. It is a very easy appetizer and it can even be an open-face sandwich. Just place the salmon on a buttered piece of white bread and you will have a wonderful open-face sandwich.












Lemon Marinated Salmon with Horseradish Dressing

6 appetizers servings

1½ lb. salmon fillet, with skin left on



salt and freshly ground white pepper


½ cup sour cream

1 cup whipped heavy cream

1-2 tbsp. lemon juice

salt and freshly ground white pepper

2 tbsp. freshly grated horseradish 


cress, parsley or chives, 2 lemons (optional)

To make the salmon, remove all bones from salmon and place salmon skin side down in a deep dish. Grate rind of 2 lemons and sprinkle over salmon. Squeeze juice from all six lemons; pour over salmon. Sprinkle with salt and pepper. Cover and refrigerate for at least 4 hours or overnight. (If you prefer your salmon more raw, stop the marinating after 2 hours.) Make sure salmon is covered with juice or turn fillet once or twice while marinating.

To make the horseradish dressing, whisk all ingredients for dressing in a bowl.

To serve, cut salmon in thick slices.  Place slices of salmon on six plates and place a large spoonful of dressing in the middle. Garnish with herbs and sprinkle with grated lemon.

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