Salmon With Potatoes and Horseradish-Tarragon Sauce Recipe
"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 salmo..."
INGREDIENTS
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2 tablespoons unsalted butter
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3 medium Yukon Gold potatoes (about 1 pound), unpeeled
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Kosher salt and black pepper
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1/2 cup chopped shallots
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1 cup sour cream or Greek yogurt
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1/3 cup drained prepared horseradish
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3 tablespoons tarragon
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3 tablespoons minced chives
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1/8 teaspoon white pepper (optional)
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2 pounds boneless, skinless salmon or halibut fillet
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1 teaspoon hot paprika
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