This is definitely a family favorite and I think it is Bodaddy's favorite - next to bread pudding anyways.
This is from "The American Country Inn and Bed & Breakfast Cookbook, Volume II" by Kitty & Lucian Maynard
6 fresh salmon filets (I typically buy a large piece and cut into individual portions)
.75 c dry white wine
4 oz softened cream cheese
1 T Dijon mustard
.5 c finely chopped smoked salmon
2.5 T finely grated horseradish (calls for fresh - I use the type from the jar)
2 t grated lemon peel
6 T melted butter
1.25 c fine bread crumbs (I like the wheat panko)
Fresh chives
Butter a baking pan. Place the salmon in the pan, pour the wine over it. In a small bowl beat the cream cheese until it is fluffy & add the mustard, salt, smoked salmon, horseradish, & lemon zest - blend well. Spread the mixture over the salmon. Combine the butter & bread crumbs & sprinkle evenly over the fillets. Bake at 425 degrees for about 15 minutes (depending on thickness it could take longer). Garnish with a cross of fresh chives & serve immediately.
I like to double or 1.5 the cream cheese mixture .
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