1. To prepare the horseradish crust, mix the fresh horseradish, egg whites and salt together until combined and reserve.
2. Cut the salmon fillet into 3/4 inch widths. Roll the thick end into the center and ending the belly flap, form a medallion. Secure the medallion with a bamboo skewer.
3. Place about one tablespoon of the horseradish mixture top of the salmon and spread evenly around the top of the fish. Refrigerate until needed.
4. To prepare the dilled cucumbers, combine the cucumbers and the salt together in a small bowl and allow to rest for 15 minutes.
5. Squeeze out liquid and combine the fresh herbs and Crème Fraîche. Refrigerate until needed.

Cooking

1. Brush a non-stick pan lightly with vegetable oil. Over medium high heat sear the horseradish side first. Cook gently until golden brown crust is formed, about 2 ­- 3 minutes. Turn over and cook for 2 minutes.
2. Salt lightly. Serve on a bed of room temperature dilled cucumbers with grain mustard sauce.