Salmon Fillets with Horseradish-Potato Crust

This is what happens when you cross rösti with roasted salmon. A thin layer of sharp horseradish gets smeared directly on each fillet, then crowned with shavings of par-boiled potato tossed in seasoned oil. The oven crisps the potato into a shaggy, golden crust while the horseradish mellows into a pungent backbone underneath.

Boil the potatoes only until just tender, then chill before grating. Hot or mushy potato tears apart on the grater and won’t form those delicate shards you want. Pressing lightly as you grate is the trick for thin, crisp-able shavings instead of chunky pieces.

Pat the topping on firmly so it adheres through baking. If the crust is browning faster than the fish cooks, drop the oven. If the fish is nearly done and the crust still looks pale, a quick broiler flash finishes the job.

Chef Tips

• Use a firm, waxy potato like Yukon Gold. Russets fall apart when grated after boiling.
• Dry the grated potato between paper towels before tossing with oil. Surface moisture is the enemy of crispness.
• Check doneness with a thin skewer through the side so you don’t disturb the crust on top.
• Pair with a crisp green salad or steamed asparagus to keep the plate bright against the richness.

Variations

• Add chopped fresh dill or chives to the potato shavings for a herby lift.
• Swap horseradish for grainy mustard if you want something less nasal-clearing.
• Use trout or arctic char fillets as a leaner alternative to salmon.