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Salmon Carpaccio with Tarragon Oil and Mustard Potatoes


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  • 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


Servings 4


Step 1

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.


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