Salmon Carpaccio with Tarragon Oil and Mustard Potatoes
- Mustard Potatoes:
- 12 ounces fresh AquaChile salmon loin
- 3 tablespoons fresh tarragon or 1 tablespoon dried
- 1/2 cup olive oil
- Salt and pepper
- 6 white potatoes
- 1 white onion, chopped
- 1-2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1 teaspoon fresh tarragon, for garnish
Wrap salmon in plastic and place in the freezer until very firm but not frozen. Cut salmon in thin slices. Arrange slices around the edges of a baking sheet, leaving room in the center for the potatoes.
Combine 3 tablespoons fresh tarragon and 1/2 cup olive oil in a small saucepan. Cook over low heat for 10 minutes; remove from heat and set aside for about 30 minutes.
Prepare Mustard Potatoes: Cut potatoes in cubes and cook in salted water until just tender. Rinse with cold water and drain. In a bowl, mix onion with mustard and olive oil. Stir in potatoes.
Preheat oven to 350 F.
Sprinkle salmon with tarragon oil and put in the oven for 2 minutes. Season to taste with salt and pepper.
Place potatoes in the center of the salmon and garnish with tarragon.
Makes 4 servings.