Lemon Marinated Salmon with Horseradish Dressing

LEMON MARINATED  SALMON WITH HORSERADISH DRESSING

12 appetizer serverings

3 lbs. salmon filet, with skin left on

Marinade: 6 lemons

salt and freshly ground white pepper

Dressing:

1 cup sour cream

2 cups whipped heavy cream

2 tbsp. lemon juice

salt and freshly ground white pepper

2 -3 tbsp. freshy grated horseradish

Garnish: cress or parsley

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 6 lemons; pour over salmon and sprinkle with salt and pepper. Cover and refrigerate for at least 4 hours or overnight. Make sure salmon is covered with juice or turn filet once or twice while marinating.

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

To serve, cut salmon in very thin slices diagonally across grain. Place slices of salmon on a plate and garnish with dressing, cress and lemon zezt.

Suggested accompaniment: toasted white bread or crusty bread