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. —nannydeb
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Ingredients
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4
Salmon filets, no thicker than about 1/2 inch thick
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4
medium Russet potatoes, diced
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1/3 cup
half & half or whole milk
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2 tablespoons
butter
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2-3 tablespoons
freshly grated horseradish, or to your taste
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1 1/2 teaspoons
salt, plus more for the salmon
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1/2 teaspoon
white pepper, plus more for the salmon
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1
egg, beaten
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olive oil for the pan
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1 tablespoon
fresh dill, chopped
Directions
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In a large pot, boil the potatoes for 15-20 minutes or until tender. Remove from heat, drain and return them to the pot.
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Mash the potatoes with a masher or potato ricer until smooth with no chunks.
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Add the half & half or milk, butter, horseradish, salt and pepper. Mix well and taste to adjust seasonings.
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Add the beaten egg and set aside.
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Preheat the oven to 425 degrees.
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Rinse the salmon and pat dry with a paper towel. Season with salt and white pepper.
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Oil a baking pan with olive oil. Place the salmon skin side down onto the pan.
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Spoon the potato mixture into a pastry bag with a large tip (or a make shift pastry bag made out of a plastic baggy).
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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.
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Bake the salmon for 15-20 minutes or until the potatoes start to get golden.
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Sprinkle the fresh dill on top and serve.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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