“RE­GIONAL FOOD IS ABOUT THE PEO­PLE AND THE SUR­ROUND­INGS.”

OLIVE-OIL POACHED SALMON, BABY POTA­TOES, YO­GHURT & HORSE­RAD­ISH

Country Style - - COUNTRY CHEF - SERVES 4

½ cup nat­u­ral yo­ghurt 2 ta­ble­spoons salmon roe*

2½ cups ex­tra vir­gin olive oil 500g skin­less salmon fil­let, pin bones re­moved

12 baby kipfler pota­toes 1 fresh horse­rad­ish root**

baby Le­banese wa­ter­cress sprigs, to gar­nish (op­tional)

Com­bine yo­ghurt and salmon roe in a bowl. Sea­son to taste. Heat olive oil in a deep fry­ing pan over a very low heat un­til just warm or tem­per­a­ture reaches 45°C on a kitchen ther­mome­ter. Sub­merge salmon in oil. Poach for 10 min­utes or un­til lightly coloured on sur­face. Re­move from heat and cool in oil. Drain on pa­per towel. Mean­while, place pota­toes in a saucepan and cover with cold wa­ter. Bring to boil over a high heat. Re­duce heat and sim­mer for 12 min­utes or un­til pota­toes are ten­der. Drain. Cut salmon into 4cm pieces. Ar­range pota­toes, salmon and small spoon­fuls of yo­ghurt mix­ture on plates. Us­ing a fine grater, grate horse­rad­ish over pota­toes and salmon. Gar­nish with wa­ter­cress sprigs to serve. Avail­able at fish­mon­gers, del­i­catessens and gourmet food stores. Avail­able at green­gro­cers. >

Olive-oil poached salmon, baby pota­toes, yo­ghurt & horse­rad­ish The 2013 Kooy­ong Es­tate Chardon­nay has the per­fect tex­tured mouth­feel and zesty com­plex­ity to ac­com­pany this dish.

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