You Can Make This: Marché's Warm Potato & Salmon Roe Salad"/>
Don't be fooled by this weekend's "High 50s" weather forecast. It's cold out there! Thank goodness we live in Seattle and can duck into the confines of Pike Place Market's very own cocoon, Marché--the Campagne rebrand that recently emerged after undergoing a serious facelift. Not only is the decor way more casual, sleek and modern, the menu is less fussy and relies on chef/owner Daisley Gordon's love affair with French border cuisine.
Photo courtesy of Marché.
In part one of Grillaxin, Gordon talked about the menu overhaul that will soon include cow's foot pasta. But today, Gordon shares with us a more user-friendly bistro recipe...after the jump!
Warm Potato & Salmon Roe Salad
4 Olsen Farms "B" size Yukon potatoes, steamed with skin on, cut in half.
1 - 4oz jar Loki Salmon Roe
2 tsp. sliced scallions
2 Tbsp. red wine vinaigrette
1 tsp. Dijon mustard
1 tsp. shallots, diced
1/4 cup red wine vinegar
1 c. canola/olive blend oil (one or the other is just fine, too).
Salt and fresh cracked black pepper
Whisk the Dijon, shallots, and vinegar together in a bowl. Slowly whisk in the oil. Season to your taste with salt and pepper. Toss the warm, cooked potatoes in a bowl with the red wine vinaigrette. Place two halves of potato on each of the four plates. Top each set of potatoes with 1 oz of salmon roe and some sliced scallions. Sprinkle with freshly cracked black pepper and a drizzle of olive oil.
If you'd like to try this recipe at Marché, they're currently open for dinner seven days a week with plans to start lunch service in May.