Directions

1. To make the crispy smashed potatoes: Preheat the oven to 450º.
2. Set the potatoes on a baking pan, pierce each one 2 to 3 times with a fork, and slide them into the oven. Bake for 45 minutes or until tender. Set aside to cool.
3. Once the potatoes are cool, gently smash them with the back of a wooden spoon to create large chunks.
4. In a large non-stick sauté pan, heat the oil over medium-high heat until it’s shimmering. Add the potato pieces, sauté them on one side until crispy, and then turn, repeating until the potatoes are crisp on all sides.
5. While the potatoes are still warm, put them in large bowl and season liberally with salt.
6. Add the endive, lemon juice, and crème fraîche and toss to combine. Set aside.
7. To make the salmon: In a large skillet, heat the oil over medium-high heat. Once hot, gently lay the salmon fillets down in the hot oil — away from you to avoid spattering — and sear for about 3 minutes, or until the bottom is golden brown. Flip and cook the other side for another 2 to 3 minutes. Remove the fillets and discard the oil.
8. Add the butter and shallots to the pan and sauté for 2 minutes.
9. Add the wine, Dijon mustard, and capers, and simmer until the sauce thickens.
10. Add the dill, and remove the sauce from the heat.
11. Plate the salmon fillets, spoon the sauce over them, nestle the crispy smashed potatoes in beside them, and serve immediately.