Horseradish sauce is a well known accompaniment to roast beef but what is perhaps not quite so widely known is that it goes equally well with a number of other proteins, including very much fresh salmon. This can easily be in the form of simply serving the sauce with the salmon on the side of the plate but by incorporating it in the potato accompaniments, the potatoes are given a special little extra flavor twist and the served dish a further boost as a result. Broccoli would make an excellent alternative to the snow peas where they are not available, while the poached egg is entirely optional.
Pan fried salmon fillet with poached egg on top, served with horseradish twice baked potato and snow peas
Ingredients (Serves 1)
- 1 medium to large baking suitable potato
- 1 tablespoon medium hot horseradish sauce
- ½ teaspoon dried dill (or 1 teaspoon fresh, finely chopped)
- 6 ounce salmon fillet (scaled but skin on - very important)
- 2 tablespoons vegetable or sunflower oil
- ¼ stick (1 ounce) unsalted butter
- 2 tablespoons all purpose (plain) flour
- Black pepper
- Generous handful snow peas (mangetout/sugar snap peas)
- 1 large egg
- 2 tablespoons white wine vinegar
A twice baked potato requires firstly that the potato be baked as normal until done. Full instructions and cooking tips can be found in my recipe for Steak, Sausages and Horseradish Twice Baked Potato. In this instance, when the potato flesh is scooped out of the halved baked potato shells and added to a bowl, it is combined with the horseradish sauce, dried dill and a little salt by mashing the ingredients together with a fork.
The potato flesh combination is then spooned back in to the potato shells with a teaspoon before the shells are laid on a baking tray or sheet and returned to the still hot oven for twenty minutes' further cooking.
Five minutes or so before the twice baked potato is due to be removed from the oven for the final time, pour the vegetable oil in to a small non-stick frying pan and add the butter. Put the pan on to a medium to high heat until the butter is melted. The oil will prevent the butter from burning.
Scatter the flour on a plate and season well with salt and pepper. Shake the plate gently to evenly disperse the seasonings through the flour. Pat the salmon skin side down in the seasoned flour and gently shake off the excess.
Lay the fillet skin side down in the oil and butter combination, Season the flesh side with a little bit of salt and pepper and fry on a moderately high heat for two or three minutes, until it can be seen from a side on view to have cooked around two-thirds of the way through.
As soon as the salmon is in the pan, add the snow peas or mangetout to a pot of simmering, lightly salted water. Bring the water back to a simmer and cook in this way for a couple of minutes before draining through a colander at your sink. The idea is that they be heated through but remain crunchy in texture.
Bring a second pot of water to a boil and add the vinegar. Break the egg firstly in to a small ramekin, cup or drinking glass. This makes it much easier to add it to the water, removes the risk of errant pieces of shell getting in to the pot and reduces the risk of the yolk breaking.
Stir the water gently at first and then a little more rapidly with a spoon until a whirlpool is formed. Bring the slightly tilted ramekin as close to the vortex of the whirlpool as you can without touching it before gently pouring in the egg in a single, fluid motion. Adjust the heat to keep the water just below simmering point for three minutes.
When it appears that the salmon has cooked two-thirds of the way through, turn the heat off under the pan and carefully turn the fillet on to its flesh side. The skin should be nicely crisp. Allow the salmon one final minute to complete cooking in the gentle, residual heat only.
Take the twice baked potato from the oven and use a spatula to lift the halves to opposite corners of a square serving plate. Note that if you do want the potato halves really crispy on the top, you can place the tray under your broiler (kitchen overhead grill) on maximum heat for a couple of minutes before they are plated.
A blunt edged knife should be used to help you peel the crispy skin away from the salmon. The skin should be discarded.
Turn the salmon back on to its former skin side before lifting it from the pan with your spatula and plating it between the two potato halves.
Divide the drained snow peas or mangetout between the two remaining empty corners of the plate.
Lift the poached egg from the water with a slotted spoon. Hold it over the pot for ten seconds or so to drain before laying it gently on top of the salmon fillet for immediate service.