(Adapted from recipe on Cloudberry Quark Blog)

700 g (11/2 lb) salmon fillets, with skin
75 g (21/2 oz) prepared horseradish
2 egg yolks
75 g (21/2 oz) breadcrumbs
3 tablespoons chopped fresh parsley
butter for frying

Cut the salmon into serving-sized pieces and remove bones. Salt lightly. Mix the horseradish paste and egg yolk on a plate and the parsley and breadcrumbs on another. Dredge the salmon, skin side up, first in the horseradish and then in the breadcrumbs.

Fry the salmon in a bit of butter, breaded side down, on a medium-hot pan, for about 3 minutes. Transfer to a baking tray, skin side down, and bake in the oven at 180°C (350°F) for 6-10 minutes, depending on the thickness of your fillets.

American regional cuisine is generally easy to prepare because the ingredients the recipes call for can be found in most grocery stores. Use your imagination when choosing a regional cuisine to try. Think back to your childhood. Do you recall any vacations, road trips, or visits to far-off relatives where you tasted something new and different? What tastes do you and your family prefer? Do you like things spicy? Try Southwestern. If your kids are cheese fanatics, they'll love Wisconsin.

Remember to have fun, and keep it as simple or as complicated as your skill and budget allow.