Ingredients
Directions
- For the cucumber salad, slice the cucumber and red onion thin on a mandoline. Place in a bowl and season with salt and the vinegar. Let sit for 30 minutes at least before serving.
- For the salmon, season with salt, pepper. Sear on all sides of the fish. Once cooked on all sides let rest do not cook past medium.
- For the potatoes, place the potatoes in a pan with 1/2 cup of water and the butter and let slowly poach in the butter water mixture as the water evaporates the butter will glaze the potatoes. Season with salt and pepper and reserve hot.
- For the crème fraîche, season with salt, lemon juice, and reserve cold.
- For the plate, place 4–5 pieces of the potatoes on the bottom and top with the salmon as such in the image. Place the cucumber salad next to the fish and a quenelle of the crème fraîche.
Ingredient availability varies by location*
