- In a skillet off the heat, combine the milk, horseradish and cornstarch. Bring to a boil, stirring constantly. Season with salt and pepper.
- Add the salmon, reduce the heat and simmer very gently for about 6 minutes, turning once and stirring the liquid constantly with a wooden spoon. Adjust the seasoning.
- Spoon the poaching liquid over each serving. Garnish with basil.