Image here
1/4 C heavy whipping cream
1 1/2 tsp buttermilk
1 tsp white wine vinegar
2 T chopped fresh dill
1 1/8 tsp kosher salt divided
1 1/8 tsp fresh ground pepper divided
1/4 C finely grated fresh horseradish
2 T chopped fresh flat leaf parsley
2 T finely chopped shallots
3 T capers drained and chopped
3 T olive oil
1 (3-pound) salmon filet
1. Combine cream, buttermilk, and vinegar in a small bowl. Cover with plastic wrap and let stand at room temp for 8 hours. Stir in dill, 1/8 tsp salt and 1/8 tsp pepper. Cover and refrigerate overnight.
2. Combine remaining 1 tsp salt and pepper, horseradish and next 4 ingredients (through oil) in a small bowl. Spread horseradish mixture evenly over salmon. Cover and refrigerate overnight. Preheat oven to 450 degrees. Place fish, skin side down, on parchment paper lined baking sheet. Bake at 450 degrees for 13 minutes. Remove from the oven. Preheat broiler to high. Broil fish 5 minutes or until desired degree of doneness. Cut fish into 8 equal portions; top fish with dill sauce to serve.
Recipe from Patsy Lincolnhol that she found in a magazine.