Pete Goffe-Wood

Salmon with Warm New Potato, Bacon & Chive Salad and Wholegrain Mustard Dressing

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Description

Fresh ingredients treated simply, with respect and the result will speak for itself. The salty bacon works perfectly here with the fatty elements of the salmon and both the fish and the potatoes work brilliantly with the pungency of the mustard.

Ingredients

600g salmon fillets
600g new potatoes
40ml extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
8 rashers streaky bacon cut into lardons
20g/½cup chives, neatly chopped
WHOLEGRAIN MUSTARD DRESSING
4 egg yolks
80g/4tblsp Dijon mustard
40g/2tblsp whole grain mustard
60ml/3tblsp orange juice
500ml vegetable oil
20g/1tblsp sugar

Directions

1
Put the potatoes in a pot of salted water, bring to the boil and cook until soft.
2
Drain the potatoes and cut in half while they are still warm.
3
Heat the oil in a large saucepan, add the bacon and cook until golden brown and crisp.
4
Add the onions and garlic and cook until soft and translucent. Remove from the heat and pour over the new potatoes.
5
Add the chives and dress the salad with the mustard dressing.
6
Brush the salmon fillets with a little olive oil and season with salt & pepper.
7
Place the fillets on a hot grill with the skin side facing up. Cook over a hot heat for aprox 6 min, turn and cook the other side.
8
Salmon is best cooked medium rare – retaining all of the flavour and natural oils.
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WHOLEGRAIN MUSTARD DRESSING
10
Combine the egg yolk with mustards in a bowl.
11
Slowly whisk in a thin stream of the oil until the mixture begins to emulsify.
12
Add the orange juice and sugar and then rest of the oil. Thin out to a pouring consistency with more orange juice if necessary.
13
Season with salt & pepper.
14
WINE NOTES
15
There are two ways to go here either to contrast the richness and cut it with a crisp Sauvignon Blanc or to complement that fattiness with an equally fat Chardonnay.
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