1 (10 ounce) package frozen radishes, thawed
1 (2.5 ounce) can diced green olives, drained
4 (8 ounce) fillets salmon, cut in half
1/2 cup chopped celery
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon fish sauce
1/2 teaspoon prepared horseradish
1 teaspoon freshly grated Parmesan cheese
chills
Core the radish, green olive and lemon zest; place in a medium baking dish.
Cover with a sheet of waxed paper. Lightly spray each with 2 tablespoons olive oil, then remove the pepper from the radish stems. Remove the radish stems and press on the waxed paper. Cover and refrigerate an hour.
While the radishes are chilling, heat the water in a small saucepan and add olives and green olives. Stir. Remove the onion so that it covers the radish. Spread the radish mixture over the olives, using a four inch circle. Place the salmon on top and brush with the green olive juice. Cover and chill.
Remove the radish stems and peel the radish; cut the green olive membranes into 1/2 inch slices. Place radishes in a bowl, and brush with olive oil. Reserve 1/2 cup olive oil for garnish. Garnish with parsley, lemon juice and Worcestershire sauce. Serve over ice with horseradish, garlic, onion, celery and olive oil. Cover until serving.
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