Salmon with Beurre Rouge and Stuffed Baked Potato

Name: Salmon with Beurre Rouge and Stuffed Baked Potato
Yield: 4 Servings
Ingredients: 1/2 cup dry red wine; 1/4 cup minced shallots; 1/2 teaspoon red wine vinegar; 2 8-ounce Yukon Gold potatoes; Fine sea salt; 10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided; 2 tablespoons whole milk; 1/2 cup sour cream; 4 tablespoons chopped green onion tops, divided; 4 ounces smoked salmon, chopped; 1/4 cup water; 4 7- to 8-ounce skinless salmon fillets, each cut lengthwise into 2 strips; Cracked black peppercorns; Chopped fresh chives

By Eric RipertPhotography by Pornchai Mittongtare

August 31, 2006

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