-
1
Boil the potatoes in salted water to cover, until soft; this will take about 30 minutes.
-
2
Meanwhile, smear a baking dish with the 1/4 teaspoon of butter and place the salmon, skin side up, on the butter.
-
3
Let sit while you preheat the oven to 275 degrees.
-
4
Mince a tablespoon or so of the chives for garnish.
-
5
Tear the rest of the chives into 2-inch lengths and place in the container of a blender with the oil and a little salt.
-
6
Blend, stopping the machine to push the mixture down once or twice, until the oil has a cream-like consistency.
-
7
When the potatoes are done, put the salmon in the oven and set the timer for 12 minutes.
-
8
Drain the potatoes, then mash them well or put them through a food mill.
-
9
Return them to the pot over very low heat and stir in the butter andgraduallythe milk, beating with a wooden spoon until smooth and creamy.
-
10
Season with salt and pepper as necessary.
-
11
Keep warm.
-
12
Check the salmon after 12 minutes; the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees.
-
13
It may look underdone, but if it meets these three criteria it is done.
-
14
(If it is not done, or you prefer it better done, return it to the oven for 3 minutes more).
-
15
If you like, scrape off the gray fatty matter on the skin side (or just turn the fish over).
-
16
Sprinkle with some coarse salt and cracked black pepper.
-
17
To serve, place a portion of mashed potatoes on a plate; top with a piece of salmon.
-
18
Drizzle chive oil all around the plate and garnish with minced chives.
