Salmon With Potatoes and Horseradish-Tarragon Sauce

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Post Tue, Nov 16 2021, 3:41 pm
This was delicious and pretty simple since it's easy to make the horseradish sauce ahead of time and even slice the potatoes.

This is a Joan Nathan dish who adapted it from an older Hungarian recipe. This is actually a Pesach dish but no reason it wouldn't be good any other time but it uses potatoes and ties in with the horseradish which makes it an easy fit.

Salmon With Potatoes and Horseradish-Tarragon Sauce

Recipe from George Lang
Adapted by Joan Nathan

4 to 6 servings
45 minutes

Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, “The Cuisine of Hungary,” this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you’d need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish’s peppery punch with tangy sour cream and fresh herbs. —Joan Nathan


* 2 tablespoons unsalted butter
* 3 medium Yukon Gold potatoes (about 1 pound), unpeeled
* Kosher salt and black pepper
* ½ cup chopped shallots
* 1 cup sour cream or Greek yogurt
* ⅓ cup drained prepared horseradish
* 3 tablespoons tarragon
* 3 tablespoons minced chives
* ⅛ teaspoon white pepper (optional)
* 2 pounds boneless, skinless salmon or halibut fillet
* 1 teaspoon hot paprika


1. Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.

2. Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)

3. Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.

4. Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.
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