28 ounce salmon fillet skinless cut lengthwise into 2 strips
4 servings sea salt fine
0.3 cup shallots minced
4 ounces salmon smoked chopped
0.5 cup cup heavy whipping cream sour
10 tablespoons butter unsalted chilled divided ()
0.3 cup water
2 tablespoons milk whole
16 ounce yukon gold potatoes
Equipment
bowl
frying pan
sauce pan
oven
whisk
aluminum foil
microwave
Directions
Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes.
Remove pan from heat and cover.
Do ahead: Can be made 4 hours ahead.
Let stand at room temperature.
Preheat oven to 40°F.
Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly.
Bake until tender, about 1 hour.
Remove foil; cool to just warm, about 20 minutes.
Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell.
Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
Meanwhile, rewarm wine-shallot reduction over medium-low heat.
Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
Spoon sauce onto 4 plates.
Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.
