Jul 14 2026
Restaurants›The Belmont›Crispy Skin Salmon Recipe

Crispy Skin Salmon Recipe

Inspired by The Belmont
Time1h 30m
Serves4

Potato-leek veloute, roasted fingerling potatoes, fingerling chips, whipped creme fraiche, leek oil, caviar

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Ingredients

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Crispy Skin Salmon

Potato-Leek Veloute

Roasted Fingerling Potatoes

Fingerling Chips

Whipped Creme Fraiche

Leek Oil

Garnish

Method

Crispy Skin Salmon

  1. 1

    Prepare the Salmon

    Season the salmon fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy, about 5-7 minutes. Flip and cook for another 2-3 minutes until the salmon is cooked through.

Potato-Leek Veloute

  1. 2

    Make the Veloute

    In a pot, melt butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Add diced potatoes and stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Blend until smooth and stir in heavy cream. Season to taste.

Roasted Fingerling Potatoes

  1. 3

    Roast the Potatoes

    Preheat the oven to 400°F (200°C). Toss fingerling potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

Fingerling Chips

  1. 4

    Fry the Chips

    Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the thinly sliced fingerling potatoes in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.

Whipped Creme Fraiche

  1. 5

    Whip the Creme Fraiche

    In a bowl, mix creme fraiche and whipped cream until well combined and fluffy.

Leek Oil

  1. 6

    Infuse the Oil

    In a saucepan, combine chopped leeks and olive oil over low heat. Simmer for 30 minutes. Strain the oil and set aside.

Assembly

  1. 7

    Plate the Dish

    On a plate, spoon some potato-leek veloute, place the crispy skin salmon on top, and arrange roasted fingerling potatoes. Add fingerling chips, a dollop of whipped creme fraiche, drizzle with leek oil, and top with caviar.

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