Prepare the products. The recipe requires fresh chervil, the herb is quite exotic for us, even on the market did not find.
From fresh herbs I had only dill, after all, winter is in the yard, so I took dried herbs: Basil, parsley and tarragon, which was available.
Finely chop the dill, tarragon, parsley, Basil, and chervil. Mix the freshly cut greens with the cream. I mixed dried herbs with cream in advance, 20 minutes in advance, so that it could infuse and reveal its aromas and tastes, and then added fresh dill to it.
Add the yolks and horseradish to the cream mixture and mix with a whisk.
For flavor, you can RUB a little lemon zest into the filling.
Additionally, you can season the cream sauce with spicy mustard, curry, fresh coriander or saffron.
Wash the salmon fillet, Pat it with a paper towel, season with salt and pepper, and drizzle with lemon juice.
Grease the form with oil and put the fish in it.
Pour the mixture over the fish.
Preheat the oven to 200*C. Bake in the oven for about 20-25 minutes until Golden brown.