Author Notes: My photography doesn’t do this recipe justice! The light and creamy potatoes and the zing of fresh horseradish are the perfect companion for salmon with just a hint of fresh dill sprinkled on top so that it doesn’t steal the show. This was my delicious dinner last night, but is elegant enough for a dinner party. —nannydeb
Salmon filets, no thicker than about 1/2 inch thick
medium Russet potatoes, diced
cup half & half or whole milk
tablespoons freshly grated horseradish, or to your taste
teaspoons salt, plus more for the salmon
teaspoon white pepper, plus more for the salmon
olive oil for the pan
tablespoon fresh dill, chopped
- In a large pot, boil the potatoes for 15-20 minutes or until tender. Remove from heat, drain and return them to the pot.
- Mash the potatoes with a masher or potato ricer until smooth with no chunks.
- Add the half & half or milk, butter, horseradish, salt and pepper. Mix well and taste to adjust seasonings.
- Add the beaten egg and set aside.
- Preheat the oven to 425 degrees.
- Rinse the salmon and pat dry with a paper towel. Season with salt and white pepper.
- Oil a baking pan with olive oil. Place the salmon skin side down onto the pan.
- Spoon the potato mixture into a pastry bag with a large tip (or a make shift pastry bag made out of a plastic baggy).
- Pipe the potatoes onto each salmon filet in the pattern of your choice. I made rows of little stars. You could also just smooth the potatoes on the salmon with a spoon.
- Bake the salmon for 15-20 minutes or until the potatoes start to get golden.
- Sprinkle the fresh dill on top and serve.