Saumon Lardé au Raifort

Bacon, horseradish, and a bed of lentils sound like strong stuff for salmon, but not in Alsace, where German traditions blend with the French. The mix of rosy pink salmon with earthy lentils and creamy sauce makes for a stunning presentation of texture and color. Fresh ginger can be used in place of the horseradish if you prefer. The salmon can be prepared several hours ahead and refrigerated, but is best roasted just before serving.