Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

Ingredients for Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

• 120ml dry red wine

• 60ml minced shallots

• 1/2 teaspoons red wine vinegar

• 60g Yukon Gold potatoes

• Fine sea salt

• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided

• 2 tablespoons whole milk

• 120ml soured cream

• 4 tablespoons chopped spring onion tops, divided

• 110g smoked salmon, chopped

• 60ml water

• 4 7- to 230g skinless salmon fillets, each cut lengthwise into 2 strips

• Cracked black peppercorns

• Chopped fresh chives

How to make Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato

Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons , about 5 minutes. Remove pan from heat and cover.

Do ahead: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 204°C. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in soured cream and 3 tablespoons spring onion tops. Season to taste with salt and pepper.

Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.

Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.

Place 60ml water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in centre, about 3 minutes.

Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 120ml butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.

Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining spring onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.