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Slice the cucumbers on a bias, about 1/4-inch thick. In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander. Let drain for 2 hours.
Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth. Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne. Blend well.
Season the salmon fillets with salt and pepper.
Turn on broiler. Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat. Cook the salmon for about 45 seconds a side. Remove pan from heat. Carefully cover the fillets with the smoked salmon and horseradish mixture.
Place the fillets in the broiler, and cook until nicely browned. Remove from the oven and keep warm.
Quickly heat the cucumbers in the creme fraiche. Distribute the cucumbers evenly over six plates. Sprinkle with parsley, dill and chives. Sprinkle some salmon roe around the cucumbers. Arrange salmon over the cucumbers, and serve immediately.