Ingredients

makes 4 servings

　　2–3 medium potatoes, such as Yukon gold, peeled and diced (about 1 large cup)

　　Salt

　　1 tablespoon finely chopped shallots

　　2 tablespoons white wine vinegar or apple cider vinegar

　　6 tablespoons olive oil

　　3 tablespoons finely chopped celery

　　2 tablespoons finely chopped red onion

　　1/4 cup Classic Croutons (p. 88)

　　3/4 cup diced smoked salmon or gravlax

　　Freshly ground pepper

　　2 slices bacon, fried until very crisp, crumbled (about 2–3 tablespoons), optional

　　Asparagus tips, for garnish

　　

Gravlax

1 (16-ounce) section of salmon fillet, cut from middle, skin on

　　1 cup kosher salt

　　1/4 cup brown sugar

　　1 tablespoon coarsely ground pepper

　　1/4 cup chopped fresh herbs (any combination of dill, tarragon, chervil, and basil)

　　Grated zest of 1 medium lemon (about 2 teaspoons)

　　

Step 1

Put the potatoes in a small pot, cover with cold water, add a sprinkling of salt, and bring to a boil. Reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool.

　　

Step 2

Whisk the shallots, vinegar, and olive oil together in a small bowl. In a large bowl, mix the potatoes, celery, onion, croutons, and salmon. Stir in half the dressing, season with salt and pepper, toss, and add more dressing to desired taste. Add the bacon and toss again. To serve, divide the salad among four plates. Place one warm flan on each plate. Place two asparagus tips on top of each flan and add the rest to the salad.

　　

Gravlax

Step 3

Place the salmon on a plate. Use tweezers, pincers, or needle-nose pliers to remove visible bones. Mix all the remaining ingredients together and gently pack onto the fish. Wrap the fish in plastic wrap and refrigerate at least 8 hours, or up to 12 hours. Brush off the salt mixture, lightly rinse the fish, and pat dry with paper towels. Dry the salmon in the refrigerator, uncovered, overnight. To serve, cut the salmon into thin slices. Wrapped in plastic, the uncut salmon will last up to 5 days refrigerated. Slices will oxidize quicker—they should be eaten in 1 to 2 days.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.