FOX 8 Recipe Box: Horseradish Crusted Salmon

Recipe Box
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Horseradish Crusted Salmon with Herbed Creme Fraiche and Cucumbers

Recipe from Chef Brandon Chrostowski, Chef & Owner of "Edwins Restaurant"


  • 4 (6 Ounce) Filets
  • Salt and Pepper
  • Horseradish Crust, recipe below
  • 24 Oz Crème Fraiche, available in most specialty stores.
  • Mixture of 1 ½ Tablespoons each of the following chopped fine, Celery Leaves, Dill and Parsley
  • 1 English Cucumber, cut in half, sliced thin on a mandoline



  1. Liberally season salmon with salt and pepper.  Place on a cookie sheet that has been brushed with vegetable oil and place under the broiler.  Cook for 4 minutes, turn over and top with a horseradish crust.  Cook for 4 for minutes or until desired internal temperature.
  2. Meanwhile, in a medium sized skillet, warm the Crème Fraiche, herbs and cucumber.  Turn off heat when warmed through.  Season with salt and pepper.
  3. To Plate: Place a mound of cucumbers in the middle of the plate.  Pour sauce around the cucumbers.  Place the salmon, crust side up on top of the cucumbers.


For the Horseradish Crust:


  • 3 Cups of bread crumbs
  • 2 ounces of salmon
  • ½ pound of butter, cubed, at room temperature
  • 2 Tablespoons Dijon Mustard
  • 4 Tablespoons of prepared horseradish



  1. Mix all the ingredients together in a mixing bowl or in a kitchen aid, using the paddle attachement.
  2. On some parchment paper, use a rolling pin to form into a square a ¼ inch thick.  Cut into pieces large enough to cover the top of the salmon filets.  Any leftover can be frozen for future use.

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