Torta de Papa with Salmon (Potato Cake with Salmon)

Torta de Papa with Salmon (Potato Cake with Salmon)
Photo by Monica Buck

Ingredients

  • 1/3 to 1/2 cup crema fresca (or sour cream)
  • 1 ½ pounds boned, skinned salmon fillet (1 1/2 to 2 in. thick)
  • ½ teaspoon chopped fresh or crumbled dried rosemary
  • 1 onion (1/2 lb.), peeled and cut into 8 wedges
  • 2 fresh poblano chiles (1/2 lb. total), rinsed (see notes)
  • ½ teaspoon grated lemon peel
  • Seasoned Mashed Potatoes
  • + 6 more ingredients
    • Salt and pepper
    • About ¼ cup extra-virgin olive oil
    • About 1 cup shredded iceberg lettuce
    • About 8 ounces sliced firm-ripe avocado
    • 3 tablespoons pisco liquor or tequila
    • 4 to 6 ounces thinly sliced queso fresco (or feta cheese)

1. Preheat oven to 400°. 2. Rinse salmon and cut into 4 equal pieces. Place in an 8- or 9-inch square pan. Sprinkle with rosemary and lemon peel, then drizzle with 1 tablespoon olive oil and pisco. Cover and chill at least 2 hours or up to 1 day; turn fish over occasionally. 3. Meanwhile, pour ab...

View full recipe at My Recipes

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