Horseradish is used in two forms--prepared and wasabi powder (Japanese horseradish). Prepare the salmon, through Step 3, up to one day ahead. Bake just before serving.
Both my husband and I loved this recipe. I used the regular instant potato flakes, and it came out with a nice crust on it. In regards to the horseradish: the mixture was quite spicy prior to applying to the salmon, but after baking, I thought it had a nice flavor of wasabi/horseradish/mustard, without being overpowering
I used all the ingredients listed and added 1 tbsp of soy sauce with the first 4 ingredients and it was ono (delicious)
We loved this! For my significant other, it was just the right amount of wasabi and horseradish...for me I like it a bit stronger. I just used some of the leftover spread as a dipping sauce! This will definitely be a repeat in our home.
This recipe was very good. However, I agree with another reviewer that the horseradish flavor is very mild. I used instant potato latke mix which gave it a wonderful crust. Would definitely make a potato crusted salmon again but would probably try another recipe, one hopefully with a little more flavor.
This recipe just didn't wow me. Maybe because I like really strong flavors and for me they didn't seem to come through which was surprising considering it was horseradish and wasabi. I might actually try this again and skip the pan fry and potato crusting part. I'll just bake it using the mustard as a glaze and see if that makes any difference.
