Roast salmon with lemon caviar potatoes recipe

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A most extravagant appetizer but, hey it’s Christmas Eve! Very few members of the fish world could stand up to the briny flavor in osetra caviar. But roast salmon, rich with its own delicious and healthful oils, has the texture and flavor of a true lead player in this delightful starter.

Ingredients

For the Lemon Caviar Mayonnaise recipe
  • 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
For the Salad and Fish
  • 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
How to Make It
  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.
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