“REGIONAL FOOD IS ABOUT THE PEOPLE AND THE SURROUNDINGS.”
OLIVE-OIL POACHED SALMON, BABY POTATOES, YOGHURT & HORSERADISH
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.