Poached Alaskan Salmon, with Crushed Horseradish Jersey Royal New Potatoes
4
30 minutes
Adam Gray’s Poached Alaskan salmon with crushed horseradish Jersey Royals is an easy, elegant seafood recipe featuring tender oil‑poached salmon, creamy new potatoes and fresh spring onions. A guaranteed way to impress dinner party guests!
Method
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1
Pour the oil into a shallow saucepan and warm to approximately 70c.
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2
Add the Alaskan salmon fillets flesh side down and return to a low heat. Poach in the rapeseed oil for 6–8 minutes, until the salmon is just cooked. Remove from the pan and place on some kitchen paper to remove any excess oil, then season with salt and a squeeze of lemon.
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3
Put the new potatoes back into boiling water for 2 minutes and then drain into a colander. Transfer to a medium sized pan and crush the potatoes with a fork.
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4
Spoon the horseradish cream and spring onions over the crushed potatoes, season well and mix to combine.
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5
To Serve: Put a medium size ring in the middle of the serving bowl, then spoon in the crushed new potato mixture. Remove the ring, place the poached Alaskan salmon fillet on top and dress with some micro herbs and a few dots of rapeseed oil to finish.
Ingredients
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4 x 150g Alaskan salmon fillets – skin on, pin boned and de-scaled
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500g Jersey Royal new potatoes – cooked
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4 tbsp horseradish cream
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600ml Mellow Yellow cold pressed rapeseed oil
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1 Bunch of spring onions – finely sliced
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Sea salt & ground white pepper
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½ Lemon
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Micro herbs to finish
