Cured salmon roe—or caviar—is one of the Salmon Sisters’ (Emma Teal Laukitis and Claire Neaton) favorite products to stock in their fish shop. The glossy little orbs burst with briny-sweet oils, pairing well with the comforting pleasure of smashed baked potatoes with all of the fixings, as in this recipe adapted from their book The Salmon Sisters: Harvest & Heritage. Tip: The thinner the parcooked potatoes are, the crispier they’ll get in the oven. Serve these as an appetizer or a celebratory side dish.
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Ingredients
4–6 servings
Potatoes
4
oz. thick-cut bacon, cut into ½” pieces
1½
tsp. plus 1 Tbsp. extra-virgin olive oil
1
lb. baby Yukon Gold potatoes, scrubbed
Kosher salt, freshly ground pepper
Goat Cheese and Assembly
8
oz. fresh goat cheese
1
small shallot, finely chopped
3
Tbsp. whole milk
2
Tbsp. sour cream
Zest and juice of 1 lemon
1
Tbsp. finely chopped tender herbs (such as dill, chives, and/or
tarragon), plus more for serving
Kosher salt, freshly ground pepper
1
avocado, sliced, cut into 1″ pieces
1
scallion, thinly sliced
1
1.75-oz. jar salmon caviar, preferably wild and smoked
Extra-virgin olive oil (for drizzling)
Preparation
Potatoes
Step 1
Cook 4 oz. thick-cut bacon, cut into ½” pieces, and 1½ tsp. extra-virgin olive oil in a medium skillet over medium heat, stirring occasionally, until bacon is browned and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Spoon 2 Tbsp. bacon fat into a small bowl and set aside.
Step 2
Place 1 lb. baby Yukon Gold potatoes, scrubbed, in a large saucepan and pour in cold water to cover; season generously with kosher salt. Bring to a boil, then reduce heat and simmer potatoes until a paring knife slides easily through the flesh, 20–25 minutes. Drain and let cool 5 minutes.
Step 3
Preheat oven to 400°. Spread out potatoes on a
parchment-lined baking sheet. Using the bottom of a measuring cup or a potato masher,
gently smash potatoes to about ½” thick. Let cool another 5 minutes.
Step 4
Drizzle reserved bacon fat and remaining 1 Tbsp. extra-virgin olive oil over potatoes; season with salt and freshly ground pepper. Roast until potatoes are golden brown and crisp, 40–50 minutes.
Goat Cheese and Assembly
Step 5
While the potatoes are roasting, beat 8 oz. fresh goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. (Or use a whisk and a large bowl.) Add 1 small shallot, finely chopped, 3 Tbsp. whole milk, and 2 Tbsp. sour cream and beat until mixture is light and fluffy, about 1 minute. Add zest and juice of 1 lemon and 1 Tbsp. finely chopped tender herbs (such as dill, chives, and/or tarragon); season with kosher salt and freshly ground pepper. Beat to combine.
Step 6
Arrange potatoes on a platter or divide among plates. Top each with 1 avocado, sliced, cut into 1″ pieces, whipped goat cheese, some bacon and 1 scallion, thinly sliced, a healthy spoonful of caviar from one 1.75-oz. jar salmon caviar, preferably wild and smoked, and more herbs. Drizzle with extra-virgin olive oil.
Recipe adapted from The Salmon Sisters: Harvest & Heritage by Emma Teal Laukitis and Claire Neaton. Published 2023 by Sasquatch Books.
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