To serve, spread about 1/4 cup of the horseradish sauce on each of two plates. Top with a salmon fillet and about half of the haricots verts, and garnish with lemon zest and chopped herbs. Instead of ...

This new recipe, for broiled salmon fillets with French green beans and a creamy horseradish sauce, is going into that file.

Refrigerate for a further 24 hours before using, to allow the salmon to dry and firm up further. For the cream: Whip the crème fraîche and cream together, then fold in the horseradish sauce and ...

Repeat with the smoked salmon. To make the ... with the salad to serve. Put the cream cheese in a bowl and mix in the cucumber, radish, chives, horseradish sauce and mustard.