1/2 cup grated fresh horseradish (prepared horseradish may be substituted)
1 to 2 egg whites
Salt and freshly ground black pepper
2 pounds center-cut salmon fillet
1 cup fish stock or bottled clam juice
1 cup heavy cream
2 shallots, minced
1 cup dry white wine
1 recipe Dilled Cucumbers with Crème Fraîche
Lemon wedges as a garnish
In a bowl, whisk together the horseradish and enough egg white to make a thick paste. Season with salt and pepper to taste.
Cut the salmon fillets into 3/4-inch-wide strips. Roll up each strip, starting at the thick end. Secure each medallion with a bamboo skewer on a wooden toothpick.
Place 1 tablespoon of the horseradish paste on top of each salmon medallion, and spread it over top of the medallion. Place the medallions on a plate and refrigerate until ready to cook.
Pour the fish stock into a small saucepan, place over high heat, and reduce to 1/2 cup. In another saucepan, reduce the heavy cream to 3/4 cup. Add the cream to the fish stock. In a third saucepan, simmer the shallots in the white wine until 3 tablespoons remain when the solids are pressed. Strain. Add as much of the white wine reduction as needed to give the cream mixture a good flavor. Reserve the sauce.
Brush a nonstick sauté pan lightly with oil, and place it over medium-high heat. Add the salmon, horseradish side down, and reduce the heat to medium-low. Cook gently until a golden-brown crust is formed, 2 to 3 minutes. Season lightly with salt and pepper.
Divide the Dilled Cucumbers with Crème Fraîche evenly among eight dinner plates. Place the salmon medallions, horseradish crust up, on top of the cucumbers. Heat the cream sauce and drizzle around the edges, garnish with lemon wedges, and serve.