Ingredients for Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

• 120ml de vinho tinto seco

• 60ml de chalotas picadas

• 1/2 teaspoons red wine vinegar

• 60g Yukon Gold potatoes

• Sal marinho fino

• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided

• 2 tablespoons whole milk

• 120ml de creme azedo

• 4 tablespoons chopped spring onion tops, divided

• 110g smoked salmon, chopped

• 60ml de água

• 4 7- to 230g skinless salmon fillets, each cut lengthwise into 2 strips

• Cracked black peppercorns

• Chopped fresh chives

Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons , about 5 minutes. Remove pan from heat and cover.

Do ahead: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 204°C. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in soured cream and 3 tablespoons spring onion tops. Season to taste with salt and pepper.

Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.

Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.

Place 60ml water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in centre, about 3 minutes.

Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 120ml butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.

Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining spring onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

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.