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Place salmon in the freezer for 20 minutes. Cut salmon in paper thin slices. Arrange salmon slices on a serving platter leaving a space in the center.
Tarragon oil:
Pour olive oil and tarragon in a small saucepan. Heat oil until warm. Remove pan from heat and let sit for 30 minutes.
Mustard Potatoes:
Cook cubed potatoes in salted boiling water until tender. Rinse under cold water to stop cooking. Combine onion with mustard and olive oil. Add potatoes and mix.
Drizzle salmon slices with tarragon oil and broil in oven for 1 minute. Remove from the oven and season with salt and pepper.
Serve salmon carpaccio with Mustard Potatoes in the center and garnish with tarragon leaves
How to fillet, skin and debone fish |
