The purpose of gremolata is to brighten and enhance whatever you put it on. I make my gremolata pretty chunky. I like being able to really see and taste the different ingredients that are in it. And with the silky texture of the baked salmon, it's a perfect complement in terms of texture.
I promise you that once you make this, you'll be looking for lots more things to put this on and for lots more ways you can use horseradish root in your cooking.
Click here to see 15 Salmon Recipes That Won't Make You Yawn.
A little prepared horseradish lends a bit of a pungent kick to this easy-to-make salmon dish. Served with a simple cucumber salad, it's a healthy, delicious, light meal that you'll come back to again and again.Restaurant Secrets Every Home Cook Should Know25 One-Pan Recipes You Can Freeze, Heat, and Eat
There are (relatively) complicated ways to make fishcakes, like a method I described some years ago , which involved onions, celery and eggs, and which substituted celery root for the usual potatoes. Those are delicious, and I make something like them every now and again. Yet the basic fishcake – essentially, cooked fish and boiled potatoes smashed together and fried – is a lovely thing, and Jackie and I had a few of them for dinner the other week, with what in her native Britain is called parsley sauce: béchamel containing lots of chopped parsley. It almost goes without saying, however, that I tinkered with both the fishcakes and their sauce: only a little, but it made a difference by lending brightness to a dish that cannot always be said to sparkle. What I did was add capers to the fishcakes and freshly grated horseradish to the sauce. Neither was a stretch: Capers are much used with fish of all kinds, and horseradish is an established partner of cream sauces hot and cold. The fish came from the freezer. I am sometimes ribbed about my restauranty practice of trimming fish into neat portions of nearly uniform thickness. I do this in part because such pieces cook more evenly, but also because I like having the off-cuts in the freezer for things like ... fishcakes. In this case, the fish was hake, which is related to cod and haddock; it is just about ideal for this recipe because it breaks up easily into flakes and because it has enough flavor to fight its way through the potatoes but not so much that it swamps them. Like cod, it benefits mightily from being salted half an hour before cooking, which improves texture and flavor. Here, I use thinner pieces from the tail end; if you are using plumper fillets, add half a minute to the initial simmering time. My proportion of potato to fish (a little heavy on the potatoes) is a family preference; there’d be no harm in using equal weights of these two principal ingredients, but I don’t recommend tipping the balance too far in favor of the fish: Fishcakes are as much a potato dish as anything. Everything apart from the final frying should be done in advance to give the fishcakes time to firm up in the refrigerator.
Horseradish has been a popular condiment since ancient times, but as soon as the dip craze picked up in the 1950s, people began to realize it tastes good with sour cream, too. This dip is an easy, no-bake way to serve a few vegetables at your next party.
These spicy beef bites are an easy summer grilling appetizer. A blend of cream cheese and horseradish is given extra spice with Tabasco Chipotle Pepper Sauce and topped with grilled flank steak on toasted French bread rounds.
Click Here for 15 Ways to Use Tabasco at Your Barbecue
There is something about fall and winter — and the cool weather — that elicits feelings of cozy comfort. With the holidays on the horizon, the need for community and connection is strong. This salad will bring everyone together with the delicious seasonal ingredients and flavors.
Whenever I have the opportunity to snack on some raw oysters, I am confronted with a real dilemma. What do I top the oysters with? Sure, I could just suck ‘em down plain… But I like a little kick. So what’s it gonna be? Mignonette, horseradish, Tabasco, lemon, cocktail sauce?
These options can be overwhelming. That’s why I came up with this incredibly simple dish. I decided to combine oysters with some of my favorite toppings, resulting in this play on ceviche with a strong bite of horseradish.
Click here to see 7 Outstanding Oyster Recipes.
Beef shoulder petite tender, also called beef shoulder tender, is cut from the chuck of the animal. Petite tenders are similar in shape to beef tenderloin but smaller. They’re tender, flavorful, and economical. Recipe courtesy of Better Homes and Gardens Skinny Dinners.
Chef Elizabeth Karmel is the famed chef of New York City's favorite fried chicken and homemade pie joint, Hill Country Chicken, as well as of New York City and Washington, D.C.'s top Texas-style barbecue restaurant. Her favorite traditional holiday recipe is prime rib with horseradish cream and Yorkshire pudding. "It is always my family's traditional holiday dish — it's the star of our dinner, but very simple for a home cook to make! Make sure to order an untrimmed rib roast with the fat and rib bones still intact — this will baste the meat and keep it juicy during the long cooking time. I serve the prime rib with a decadent horseradish cream and a side of sizzling Yorkshire pudding."