Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.
Preparation: 5 min.
Cooking time: 5 min.
300 g [10.5 oz] of natural yogurt
3 spring onions, chopped and chopped
10 radishes, cleaned and chopped
3 level tablespoons freshly grated horseradish
1/2 level teaspoon caraway
Freshly grated black pepper
1 tablespoon olive oil
4 salmon slices, approx. 115 g [4 oz] each
1 tablespoon lemon juice
 Mix the yoghurt with spring onion, radish, horseradish, caraway and pepper to taste in a bowl. Cover the sauce and put it in the refrigerator.
 Dress a oven pan with foil, brush the foil with oil and turn on the grill. Rinse the salmon slices and wipe them with household paper. Put them on the foil. Mix the rest of the oil with lemon juice, season with pepper and drip half of the mixture over the salmon slices. Cook under the grill in the oven or on the fpil on the outdoor barbecue at medium heat 2-3 minutes until light brown. Turn the slices, drip the rest of the oil mixture over and cook 2-3 min. Until or until they are done.
 Server the salmon on hot plates with a tablespoon of cold sauce next to it. Safron rice and steamed squash are excellent accompany for the salmon.
Tip: If it is not possible to get hold of fresh horseradish, you can use 1 level tablespoon dijon mustard in the sauce instead, but the taste will get milder.