Salmon with Potato Salad and Horseradish Yoghurt

Ingredients for Salmon with Potato Salad and Horseradish Yoghurt

• 675g small Yukon Gold potatoes, scrubbed, sliced 1/2-inch thick

• Sal kosher

• 675g skin-on salmon fillet

• 2 colheres de sopa de azeite de oliva

• Pimenta preta moída na hora

• 3/4 teaspoons caraway seeds, coarsely chopped

• 60ml de azeite de oliva

• 1 tablespoon white wine vinegar

• 3 spring onions

• 1 tablespoon torn tarragon

• 1 tablespoon finely grated peeled horseradish (from about a 2-inch piece)

• 1 teaspoon white wine vinegar

• Sal kosher

• 240ml plain Greek yoghurt

• 1 colher de sopa de azeite de oliva

• Pimenta preta moída na hora

• Sal kosher, pimenta moída na hora

• 120ml de óleo vegetal

• 1/2 cup mixed tender herb sprigs (such as parsley, tarragon, and sage)

• 1 colher de sopa de amido de milho

• Sal marinho em flocos

Preheat oven to 121°C. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20–25 minutes.

Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25–30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yoghurt.

Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of spring onions and tarragon into dressing. Set remaining spring onions and tarragon aside for serving.

Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yoghurt and oil; season with salt and pepper.

As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.

Heat oil in a large saucepan over medium. Toss herbs and cornflour in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you’d like to skip this step, we get it. Chop herbs instead.)

Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved spring onions and tarragon. Serve salmon with potatoes and horseradish yoghurt alongside.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.