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Author Notes: My photography doesn't do this recipe justice! The light and creamy potatoes and the zing of fresh horseradish are the perfect companion for salmon with just a hint of fresh dill sprinkled on top so that it doesn't steal the show. This was my delicious dinner last night, but is elegant enough for a dinner party. You can also make the Duchess potatoes out of leftover mashed potatoes by adding a beaten egg to them. —nannydeb
- 4 Salmon filets, no thicker than about 1/2 inch thick
- 4 medium Russet potatoes, diced
- 1/3 cup half & half or whole milk
- 2 tablespoons butter
- 2-3 tablespoons freshly grated horseradish, or to your taste
- 1 1/2 teaspoons salt, plus more for the salmon
- 1/2 teaspoon white pepper, plus more for the salmon
- 1 egg, beaten
- olive oil for the pan
- 1 tablespoon fresh dill, chopped
- In a large pot, boil the potatoes for 15-20 minutes or until tender. Remove from heat, drain and return them to the pot.
- Mash the potatoes with a masher or potato ricer until smooth with no chunks.
- Add the half & half or milk, butter, horseradish, salt and pepper. Mix well and taste to adjust seasonings.
- Add the beaten egg and set aside.
- Preheat the oven to 425 degrees.
- Rinse the salmon and pat dry with a paper towel. Season with salt and white pepper.
- Oil a baking pan with olive oil. Place the salmon skin side down onto the pan.
- Spoon the potato mixture into a pastry bag with a large tip (or a make shift pastry bag made out of a plastic baggy).
- Pipe the potatoes onto each salmon filet in the pattern of your choice. I made rows of little stars. You could also just smooth the potatoes on the salmon with a spoon.
- Bake the salmon for 15-20 minutes or until the potatoes start to get golden.
- Sprinkle the fresh dill on top and serve.
- This recipe was entered in the contest for Your Best Salmon
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