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

Name: Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry red wine; 4 servings Chopped fresh chives; 4 Tbsps chopped green onion tops, divided; 4 servings Cracked black peppercorns; 1 teaspoons red wine vinegar; 794 grams skinless salmon fillets, each cut lengthwise into 2 strips; 4 servings Fine sea salt; 59 milliliters minced shallots; 113 grams smoked salmon, chopped; 118 milliliters sour cream; 10 Tbsps (1 1/4 sticks) chilled unsalted butter, divided; 59 milliliters water; 2 Tbsps whole milk; 454 grams Yukon Gold potatoes

Need Head to the store and pick up sea salt, shallots, butter, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Shallot

Vinegar

Wine

Equipment you will use

Sauce Pan

Remove pan from heat and cover.

Equipment you will use

Frying Pan

Do ahead: Can be made 4 hours ahead.

Let stand at room temperature.

Preheat oven to 40°F.

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Oven

Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly.

Ingredients you will need

Sea Salt

Potato

Wrap

Equipment you will use

Aluminum Foil

Bake until tender, about 1 hour.

Equipment you will use

Oven

Remove foil; cool to just warm, about 20 minutes.

Equipment you will use

Aluminum Foil

Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell.

Ingredients you will need

Potato

Equipment you will use

Microwave

Bowl

Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.

Ingredients you will need

Green Onions

Salt And Pepper

Sour Cream

Potato

Butter

Milk

Equipment you will use

Bowl

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

Ingredients you will need

Pasta Shells

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.

Ingredients you will need

Salt And Pepper

Smoked Salmon

Potato

Pasta Shells

Equipment you will use

Microwave

Place 1/4 cup 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 center, about 3 minutes.

Ingredients you will need

Salt And Pepper

Salmon

Water

Equipment you will use

Frying Pan

Meanwhile, rewarm wine-shallot reduction over medium-low heat.

Ingredients you will need

Reduction

Shallot

Wine

Add remaining 8 tablespoons 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.

Ingredients you will need

Salt And Pepper

Butter

Sauce

Equipment you will use

Whisk

Spoon sauce onto 4 plates.

Ingredients you will need

Sauce

Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

Ingredients you will need

Green Onions

Peppercorns