LEMON MARINATED SALMON WITH HORSERADISH DRESSING

The lemon juice and lemon zest in this recipe draws out moisture, transforming the texture and color of the salmon. After a few hours or a night in the refrigerator, the fish loses 15% of its weight. The condensed flesh takes on a pale color and tastes marvelious with a horseradish dressing.

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LEMON MAREINATED SALMON WITH HORERRADISH DRESSING

12 appetizser 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 hoseradish

Garnish: cress or parsly

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.

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