Salmon Carpaccio with Tarragon Oil and Mustard Potatoes
Ingredients
- 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
Details
Servings 4
Preparation
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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