Roast salmon with lemon caviar potatoes recipe

Ingredients

• ¾ cup prepared mayonnaise, such as Hellmann’s
• ¾ cup sour cream
• 1½ tablespoons finely grated lemon zest
• 1½ tablespoons fresh lemon juice
• 1½ tablespoons (½ ounce) osetra caviar (or red salmon or American sturgeon caviar)
• Salt and freshly ground black pepper, to taste

• 12 Yukon Gold potatoes (about 4 pounds)
• Salt and freshly ground black pepper, to taste
• 4 center-cut salmon fillets (about 8 ounces each)
• ¼ cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 8 heaping teaspoons (about 3 ounces) osetra caviar (or red salmon or American sturgeon caviar), for garnish

1. Prepare the lemon-caviar mayonnaise: Combine the mayonnaise, sour cream, lemon zest, and lemon juice in a bowl. Blend thoroughly. Then carefully fold in the caviar, using a rubber spatula. Season with salt and pepper and set aside.
2. Place the potatoes in a saucepan and cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce the heat and simmer until tender, 25 to 30 minutes.
3. Drain the potatoes. When they are cool enough to handle, peel and quarter them; then cut the quarters into ¼-inch slices. Place them in a bowl and gently fold in the lemon-caviar mayonnaise. Season with salt and pepper. Refrigerate, covered, until ready to use.
4. Preheat the oven to 450°F.
5. Cut the salmon fillets in half crosswise, into 8 pieces, each about 3 inches square. Place the salmon fillets, skin side down, in a baking dish.
6. Combine the lemon juice, olive oil, and salt and pepper to taste in a small bowl and pour this over the salmon. Let it rest for 15 to 20 minutes.
7. Roast the salmon until it is medium-rare, 7 to 9 minutes. Let it rest for about 5 minutes, then carefully transfer the pieces to large salad plates. Place a generous scoop of the potato salad alongside the salmon. Dollop each piece of salmon with a heaping teaspoon of caviar and serve.