Perhaps you saw the Cedar Plank Grilled Salmon with Orange-Muscat Beurre Blanc recipe I posted last week. Man, that was good eating. “Wow, Scott!” I said to myself. “How can you possibly make this dish any better?” I think I’ve found a solution: a delicate halo of piped blue cheese mashed potatoes, gently caressing the salmon fillet as it develops just the slightest smoky crust.
The potato recipe is quite simple. Bake (or microwave) whole russet potatoes, about 1 potato for every 2 servings. When they are fork tender, run them through your potato ricer. This step is optional, but it’s the only way to guarantee lightness and fluffiness. Mix in some butter, heavy cream, salt, white pepper and blue cheese. Then, load the whole mixture into a pastry bag with an extra-large tip and pipe the potatoes around the salmon, directly on individual cedar planks. Grill until the salmon is done, then serve directly on the planks. Your guests will love it!
And we did love it! Thank you, Scott. It was just the most tasty salmon and pototoes I’ve had in a long time. And beautiful presentation.
So pretty! Yum!
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