A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot. Heat oven to 200C/fan 180C/gas 6. Whizz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well.
Pour the horseradish sauce over the top and garnish with chopped parsley and capers. This dish is great warm, but Lt. Dan likes it even better cold. Make the salmon ahead and chill. Then top with the horseradish sauce and capers right before serving.
mix sauce ingredients, season with salt & pepper to taste and refrigerate. mix marinade ingredients, brush on both sides of salmon. grill about 5 minutes per side. serve with sauce.
In a mixing bowl, mix the sour cream, milk, shallot, mustard, and horseradish. Salt and pepper to taste and set aside. Once the salmon is out of the oven, allow it to cool for at least 5 minutes. Then carefully move it to a platter using two spatulas.