Smoked Greenland Halibut and Salmon with Potato Salad and Blueberry Vinaigrette
Smoked Greenland halibut is delicious but can be difficult to come by. You can also use other smoked fish, such as smoked haddock or use only smoked salmon, although this last option will take some of the colourful contrasts away.
INGREDIENTS:
Number of servings
Serves 4
List of ingredients
4 to 5 slices rye bread, crust removed, diced
1 to 2 tbs. olive oil
½ lb. (225 g) smoked salmon, thinly sliced
½ lb. smoked Greenland halibut, thinly sliced
8 to 10 almond potatoes, or other small potatoes, such as Ratte
1 tbs. finely chopped shallots
2 cloves garlic, finely chopped
½ cup (a little more than 1 deciliter) sour cream
½ cup mayonnaise
1 tbs. finely chopped chives
Zest and juice from ½ lemon
Salt and pepper to taste
½ tsp. salt
4 spring onions
5 tbs. white wine vinegar
1 tbs. blueberries
⅓ tsp. ground black pepper
⅓ tsp. sugar
PREPARATION:
For the croutons, preheat the oven to 300 °F (180 °C). In an ovenproof dish, toss the diced bread with oil.
Bake in the oven 8 to 10 minutes, or until almost crispy. Cool on paper towel. Sprinkle with salt.
For the potato salad, boil the potatoes until tender. Meanwhile, make the dressing by mixing mayonnaise and sour cream, then mixing in garlic, shallots, lemon zest and chives.
Add lemon juice and season with salt and pepper. Strain the potatoes and set aside for a minute to steam dry and cool slightly, but not entirely.
Cut potatoes in two or four. They are difficult to work with when hot but uneven pieces are fine. Fold warm potatoes into the dressing. Let sit for 10 to 20 minutes to sop up the dressing before serving.
For the blueberry vinegar, combine pepper, sugar, white wine vinegar and blueberries and squeezing the berries slightly to give off color and stir.
To serve, arrange fish and potato salad neatly on a plate, garnish with a handful of croutons, and sprinkle with blueberry vinegar.