Ken Hart – Vineyard Manager
1 Salmon fillet, approximately one pound
½ cup flour
2 eggs, beaten
1 fresh horseradish root, grated to resemble coconut
2 Tablespoons olive oil
Preheat oven to 375°F
Cut fillet into 2” strips, roll into flour and dip into beaten eggs.
Coat fillets with grated horseradish.
Using a little oil, roast the salmon fillets in the oven for 10-15 minutes or until desired temperature.
Place under broiler to lightly brown.
Serve with Dill Aioli (recipe in Salads & Dressings.)