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Andrea Buckett's Crispy Smashed Potatoes with Lox and Watercress and Radish Salad

Andrea Buckett's Crispy Smashed Potatoes with Lox and Watercress and Radish Salad
The Good Stuff

Transform your weeknight dinners with this effortless recipe and the must-have kitchen gadgets that make cooking a breeze.

Difficulty

Novice

Portions

Preparation Time

0 second

Cooking Time

0 second

Ingredients

  • ---FOR THE SALMON LOX---
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole coriander seed
  • 1 teaspoon whole fennel seed
  • 1 cup (tightly packed) roughly chopped fresh dill
  • 1/3 cup kosher salt
  • 3 tablespoons granulated sugar
  • 1 900g (2lb) filet of salmon, skin on
  • ---FOR THE CRISPY SMASHED POTATOES---
  • 8 yellow potatoes (small to medium in size but not mini)
  • ¼ cup + 2 tablespoon olive oil
  • Salt and Pepper
  • ---FOR THE WATERCRESS AND RADISH SALAD---
  • 4 oz Watercress
  • 5 large radishes, thinly sliced
  • 1 tablespoon white wine vinegar
  • Salt and Pepper

Directions

  • For the salmon lox

    1. Add the peppercorns, coriander and fennel seeds to a mortar and crush them into a coarse mixture. Alternatively, use a small food processor to give them a quick blitz.
    2. Transfer the spice mixture to a mixing bowl. Stir in the dill, salt and sugar. 
    3. Scatter about ⅓ of the spice mixture over the bottom of a 9x13 casserole dish. Set the salmon, skin side down, onto the spice mixture. Use the remaining mixture to coat the flesh side of the salmon evenly. Cover tightly with plastic wrap. 
    4. Set another small 8x8 casserole dish on top of the plastic wrap. Add a couple cans of beans (or other canned goods) into the smaller casserole dish to help weigh it down. 
    5. Refrigerate for a minimum of 2 days or up to 3. The longer it cures the firmer and saltier the end product will be. 
    6. Remove the salmon from the fridge. Uncover the salmon and remove all of the salt mixture from the top. 
    7. Holding your sharp knife at an angle less than 45°, slice the salmon across the grain into very thin slices.  Note: The lox will last about 3-5 days in the fridge, after curing. Consider freezing any extra by wrapping tightly and placing it in a freezer bag for up to 3 months.

  • For the crispy smashed potatoes

    1. Place the potatoes into a large pot of cold water. Place the pot on the stove over medium-high heat and bring to a boil. Boil the potatoes for about 30-35 minutes until they are cooked and tender all the way through. 
    2. Drain the potatoes and let them cool for about 10 minutes. 
    3. Drizzle a non-stick baking sheet with half the olive oil. Use a pastry brush to distribute it evenly. 
    4. Preheat the oven to 425°F
    5. Place a cooled potato on the olive oiled baking sheet. Using the palm of your hand or the bottom of a large glass, gently press down on the potato to flatten it. The potato should be about ¼” thick. It will crack slightly around the edges. Do the same with the remaining potatoes. If the potatoes are large, you may need to use a second baking sheet. 
    6. Drizzle the remaining olive oil over the smashed potatoes. Season with salt and pepper. 
    7. Place the baking sheet(s) in the oven and bake for 25 minutes or until the potatoes are insanely crispy and brown.  Note: Use a fish spatula to carefully transfer the potatoes to a plate to ensure they keep there shape. Especially if the edges are broken.

  • For the watercress and radish salad

    1. Wash the watercress well.
    2. Add the watercress and sliced radishes to a bowl. Drizzle with the vinegar and season lightly with salt and pepper. Toss to combine. 

  • To serve plated

    1. Option 1: Place one or two smashed potatoes on a plate, top each potato with some of the watercress salad.  Lay a few slices of the lox on top of the watercress. Garnish with a dollop of sour cream if desired. 
    2. Option 2: Place one or two smashed potatoes on a plate. Top the potato with a dollop of sour cream, spread out. Lay a few slices of the lox on top. Serve a pile of the watercress salad on the side of the plate.

  • To serve family style

    1. Transfer the potatoes to a large serving platter (or can serve right from the baking sheet). Top each potato with some of the watercress salad followed by a few slices of the lox. Serve with a small bowl of sour cream on the side.

Disclaimer: The prices displayed are accurate at the time of publication. We’ll do our best to keep them as up-to-date as possible, but you may see slight changes.

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