Preparation:
For the potatoes:
12 small Yukon Gold potatoes or other small yellow potatoes, cut into quarters. Olive oil for drizzling. Kosher salt and freshly ground black pepper, to taste.
Set the oven to 425F
Place the potatoes on a baking sheet. Drizzle with olive oil and salt and pepper. Bake in the preheated oven for 30 to 40 minutes or until the potatoes are crispy outside but soft inside. Remove from the oven.
For the horseradish cream:
1 2 inch piece fresh horseradish, peeled Juice of 1/2 lemon 1 cup heavy cream Kosher salt and freshly ground black pepper to taste
Into a bowl, using a hand-held grated, grate the horseradish, working against the grain; use the next-to-smallest holes on the grater. Add the lemon juice, heavy cream and salt and pepper to taste. Set aside for 10 minutes to thicken. Taste for acid balance and seasoning.
For greens:
4 cups total of the following greens: chervil, chives, Italian parsley, sorrel, basil, watercress and arugula Kosher salt and freshly ground black pepper to taste Olive oil for drizzling Juice of half a lemon or to taste
In a bowl, toss greens with salt and pepper and a drizzling of olive oil. Add lemon juice and toss gently. Place greens on 4 dinner plates.
For salmon:
4 6-ounce salmon fillets, skin removed.
Heat a large skillet until hot but not smoking. Place the salmon, non-skin side down, in one layer with room around each piece. Sear until brown and crispy, about 3 minutes. Turn and continue to cook until medium rare in the center, about 2-3 minutes; or cook to the doneness you prefer. Remove fish from pan.
Arrange the greens on 4 dinner plates. Top with the potatoes and salmon and drizzle with the horseradish cream. Serve immediately. |
