Stacked Salmon

This recipe has it all; delicious salmon, watercress, tangy aioli all stacked onto a crisp potato pancake.   My problem with this recipe is that I didn't make enough (or rather we ate it all).

Stacked Salmon

Ingredients:

• Salmon filet
• juice of 1 lime
• cedar plank
• 4 potatoes
• 1 egg
• 1/4 C flour
• Lawry's Season Salt
• 2 T olive oil
• 2 bunches watercress
• 4 T mayonnaise
• 1 1/2 T capers
• 1 T Durkee Sauce
• juice of 1 lemon
• salt and pepper
• zest of 1 lemon

Directions:   Preheat your grill and soak the cedar plank for about 30 minutes in water.   Squeeze lime juice over salmon filet and season with salt and pepper.   Place on cedar plank and grill until done and flaky.

Peel potatoes and barboil whole for about 10 minutes, starting with potatoes covered with room temperature water and heat from there. Immerse in cold water.  Remove from water, dry and let cool.   Meanwhile, in a small bowl mash capers with a spoon.   Then add mayonnaise, Durkee Sauce (or a brown mustard with a hint of horseradish), lemon juice and Lawry's Season Salt.

Once the potatoes are cool enough to touch, grate with a box grater into a medium bowl.   Add a bit of Lawry's Season Salt.   In a small bowl combine egg and flour and whisk well and add to potatoes.  In a large fry pan, heat the olive oil over medium high heat.   Make 4 large potato patties and place in hot oil.   Leave it alone for 4-5 minutes until it crisps then flip to the other side and cook an additional 5 minutes.   Drain on papertowels.  

To assemble, start with a potato cake, then a handful of watercress, then a piece of cedar plank salmon, topped with the aioli sauce.   Garnish with zest of lemon and serve.