SALMON WITH LOBSTER AND RED SKIN MASHED POTATOES

FOR THE SALMON:
5 (6 oz) salmon filets
salt and pepper to taste
butter
FOR THE MASHED POTATOES:
4 potatoes, peeled and boiled
1 tbsp olive oil
1/2 cup heavy cream
2 tbsp sour cream
3/4 cup Pancetta bacon, cut into small dice and cooked (sautéed)
5 Red Bliss potatoes (we use red small potatoes), cut into small dice
1 tbsp minced fresh parsley
1/2 tbsp cracked black pepper
1/2 tbsp minced tarragon
salt to taste
1 lb lobster meat, cooked and diced

TO PREPARE THE SALMON:
Preheat oven to 375 degrees F.

Season the salmon with salt and pepper. In hot, oven-proof, sauté pan, saute the salmon filets with a little butter. Put the meat side down first. Brown for 1 minute and flip to the other side.

Place the pan in the oven, at 375 degrees F and bake to the degree desired of doneness.

TO PREPARE THE MASHED POTATOES:
Boil the potatoes (not the red ones); then pass them through a ricer. Place the potatoes in a bowl; add the olive oil, cream sour cream and cooked pancetta (bacon).

Steam the red potatoes (or boil them), add to the mashed potatoes, using also the ricer. Add parsley, black pepper, tarragon, salt and lobster meat; adjust the seasoning.

Shape the potatoes in the form of quenelles (using two spoons to form them into ovals). Serve with the salmon.

Servings: 5