Grilled Salmon with Hungarian Horseradish Almond Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

The sweetness of toasted almonds and the zip of horseradish tempered with cream combine to make a wonderful sweet and hot sauce for salmon, trout, or halibut. In keeping with the Hungarian spirit, serve with potato pancakes, potato strudel, or little steamed or roast new potatoes. Sautéed cucumbers, zucchini and cucumbers combined, or spinach and broccoli also work well.