Rebecca’s Recipe of the Week: Salmon, Beetroot, Egg and Greens

January 11, 2018 by General Administrator

Warm herb-coated salmon in a winter salad of potatoes, beetroots and sharp greens, with hard-cooked eggs. The fish is cooked in a way that makes it extra-moist.

The recipe has a lot of separate steps but it’s very easy and you can prepare almost everything in advance. The result is delicious and beautiful, so it’s a fine choice if you’re entertaining. The only thing you need to do after your guests arrive is put the fish in the oven 30 minutes before you’d like to eat.

Serve with lots of good bread and a bottle of white wine for a luxurious weekend lunch. When I made it last week we had poached pears for pudding, which rounded things off nicely.

Wild Salmon Salad with Beetroot, Potato, Egg and Mustard Vinaigrette
Serves 4.

A US cup measure is 8 fluid ounces.

Ingredients
For the Salad
500g beetroots, more or less
6 tablespoons olive oil
salt and pepper to taste
1 lemon, zest grated first
500g potatoes, more or less
1 teaspoon fresh thyme
3 extra-large eggs
½ cup shallots, minced
2 tablespoons dill, minced
1 tablespoon tarragon, minced
¼ cup parsley, minced
1kg salmon fillet in one piece. The recipe calls for wild salmon and if you can find that it is indeed tasty.
200g salad leaves, or more if you like a very leafy salad. Rocket and other sharp-tasting greens are best. In the summer you can use dandelion.

For the Dijon Vinaigrette
1 egg yolk
1 tablespoon Dijon mustard
1½ tablespoons red wine vinegar
1 tablespoon lemon juice
¾ cup olive oil
salt and pepper to taste

Preparation
Preheat the oven to 200C.

For the vinaigrette
Whisk the egg yolk in a small bowl with the mustard, vinegar and lemon juice. Slowly whisk in the olive oil. Season to taste. You might not use it all; the extra can be kept in the fridge for at least a week.

For the beetroot
Toss the beetroot with 2 tablespoons of oil and some salt and pepper. Place in a roasting tin with a splash of water, cover with foil, and roast until tender then poked with a fork. How long this takes will depend on the size of your beetroot. Small ones will cook in about 30 minutes; very large ones could take over an hour. When they’re done, let them cool, and then peel them, and cut into bite-sized chunks. Season with 1 tablespoon of oil, a squeeze of lemon juice, and some salt and pepper.

For the potatoes
While the beets are roasting, prepare the potatoes: cut the potatoes into 3cm chunks (approximately), or leave whole if they are tiny. Toss in a roasting tin with one tablespoon oil, the thyme, and some more salt and pepper. Cover with foil and roast for about 30 minutes, or until tender. Leave to cool and then mix them with some salt and 2 tablespoons of the Dijon mustard vinaigrette.

For the eggs
Bring a small pan of water to the boil and carefully lower the eggs into it. Turn the heat to low and simmer for exactly 9 minutes. Remove the eggs and plunge them into cold water to prevent their cooking any further. When they are cool, cut them in half. Season them with a little salt and pepper.

For the salmon
Mix the lemon zest with the shallots, herbs and 2 tablespoons of oil in a small bowl.
Put the fish skin-side down on an oven-proof rack set over a baking tray or roasting tin. Pat a little of the herb mixture onto the non-skin side of the fish, turn over, and pat the remainder onto the skin side. Season with salt and pepper. You can now leave the fish in the fridge until you’re ready to cook it. Just take it out an hour before you’d like to eat, so that it comes to room temperature.
When you are ready to cook the fish: Preheat the oven to 120C and boil a kettle of water. Pour the water into a shallow pan in the bottom of the oven, to create a humid environment in your oven. This will make the fish moist and custard-like. Put the fish, on its rack and tray, into the oven and bake for 20-30 minutes. It’s done when it starts to separate into flakes. The centre should be slightly translucent. Try not to overcook it.

To assemble the salad
Scatter the salad leaves over a large serving platter and drizzle with ¼ cup of vinaigrette. Nestle the beetroot and potatoes amongst the greens. Arrange the eggs on top. You can do all this in advance, so that all remains to be done is add the warm salmon.
Once the salmon is cooked, use your hands to pull the warm salmon into chunks over the salad. Drizzle with another ¼ cup of vinaigrette, season with a squeeze of lemon juice, and serve. The additional vinaigrette can be served at the table in case anyone wants more.

Recipe adapted from Susanne Goin, Sunday Suppers at Luques: Seasonal Recipes from Market to Table (2005).

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