iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Spiced Middle Eastern Lamb Patties with Pita and Yogurt

Ingredients:
1 cup plain full-fat or low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Kosher salt
1 1/2 pounds ground lamb or beef
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
11/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds

Instructions:
In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
Glazed Japanese Chicken Meatballs on Skewers

Ingredients:
1/4 cup low-sodium soy sauce
1/4 cup dry sake
1/4 cup sugar
2 tablespoons sherry vinegar, plus more, for seasoning
1 1/2 pounds ground chicken or turkey, preferably dark meat
1 tablespoon minced shallot
1 tablespoon minced fresh ginger
1 teaspoon minced garlic (1 small clove)
1 teaspoon kosher salt
1 teaspoon toasted sesame oil
Sesame seeds
Thinly sliced scallion greens
Steamed rice (optional)

Instructions:
In a small saucepan, combine the soy sauce, sake, sugar and vinegar and bring to a boil. Boil over high heat until thickened to a glaze, 2 to 3 minutes. Taste and season with a fresh splash of vinegar, if you like.
Preheat the grill for at least 10 minutes, preparing to grill over moderately high heat, and soak 8 double-pronged bamboo skewers or 16 single skewers in water.
In a bowl, use your hands to mix together all of the ingredients except for the sesame seeds and scallion greens.
Form the meat mixture into 16 meatballs. Thread the meatballs onto the skewers, leaving just a little space in between and flatten slightly.
Oil the grates well and grill the meatball skewers until light grill marks form, 3 to 4 minutes. Flip and grill for 2 minutes longer, until the outside of the meatballs looks cooked.
Brush the sauce over the meatballs, flip and brush the other side. Flip them and brush them with the sauce constantly for about 1 minute, until glazed and cooked through. If the sauce darkens too quickly, reduce the heat or move the skewers to a cooler part of the grill.
Transfer the skewers to a platter and sprinkle with sesame seeds and sliced scallions. Serve over rice, if desired.
Lemon-Ginger Brew

Ingredients:
8 ounces ginger, peeled and chopped, 6 cups water, 1/2 cup lemon juice, 1/3 cup agave syrup or pure maple syrup

Instructions:
Pulse 8 ounces ginger, peeled and chopped, in a food processor to a coarse paste. Bring ginger and 6 cups water to a boil in a medium saucepan; reduce heat and simmer until reduced to 3 cups, 30–40 minutes. Strain into a large jar and mix in 1/2 cup lemon juice and 1/3 cup agave syrup or pure maple syrup; add more lemon juice or agave, if desired. Let cool; cover and chill.
Do ahead: Brew can be made 2 weeks ahead. Keep chilled.
Strawberry-Ginger Lemonade

Ingredients:
3 hulled strawberries
4 ounces Lemon-Ginger Brew
Lemon slice (for garnish)

Instructions:
Muddle 3 hulled strawberries in a highball glass.
Add 4 ounces Lemon-Ginger Brew and stir well. Fill glass with ice and garnish with a lemon slice.
Barley, Fennel, and Beet Salad

Ingredients:
2 cups cooked barley (from about 2/3 cup dried)
1 thinly sliced fennel bulb
2 thinly sliced small golden beets
1/2 thinly sliced small red onion
1/4 cup chopped toasted almonds
1/4 cup torn fresh mint in a large bowl
1/4 cup olive oil
3 tablespoons Sherry vinegar or red wine vinegar
Salt
Pepper

Instructions:
Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.
Blackberry-Tarragon Paletas

Ingredients:
1 1/2 pints blackberries, 1 cup simple syrup, 1/4 cup fresh lemon juice, 2 tablespoons fresh tarragon leaves

Instructions:
Purée 1 1/2 pints blackberries, 1 cup simple syrup, 1/4 cup fresh lemon juice, and 2 tablespoons fresh tarragon leaves until smooth.
Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.
German Potato Salad with Dill

Ingredients:
2 pounds halved small waxy potatoes, 1/4 cup olive oil, 1/2 chopped onion, 1/4 cup apple cider vinegar, 4 sliced scallions, 2 tablespoons chopped fresh dill, 1 teaspoon toasted caraway seeds and toss, Salt, Pepper

Instructions:
Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
Bean Salad with Lemon and Herbs

Ingredients:
2 cups fresh cooked shell beans (such as cannellini or cranberry)
1 14-ounce can cannellini beans or chickpeas
6 ounces green beans (trimmed, cut into 1" pieces)
1/4 cup fresh parsley leaves with tender stems
1/4 cup olive oil
3 tablespoons chopped fresh chives
2 tablespoons chopped capers
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
Salt
Pepper

Instructions:
Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 6 ounces green beans (trimmed, cut into 1" pieces), 1/4 cup fresh parsley leaves with tender stems, 1/4 cup olive oil, 3 tablespoons chopped fresh chives, 2 tablespoons chopped capers, 1 tablespoon finely grated lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper.
Minty Spinach Dip

Ingredients:
1 trimmed bunch flat-leaf spinach, 1 thinly sliced scallion, 3/4 cup sour cream, 2 tablespoon chopped fresh mint, Salt, Pepper, Crudités or pita chips

Instructions:
Cook 1 trimmed bunch flat-leaf spinach in a pot of boiling salted water until wilted, about 30 seconds; drain and run under cold water. Drain well, squeeze out as much liquid as possible, and finely chop. Mix spinach with 1 thinly sliced scallion, 3/4 cup sour cream, and 2 tablespoon chopped fresh mint; season with salt and pepper. Let sit at room temperature at least 15 minutes.
Serve with crudités or pita chips.
Salt-And-Pepper Steak

Ingredients:
1 1/2 pound skirt steak, cut into 4 pieces, Salt, Pepper

Instructions:
Cut 1 1/2 pound skirt steak into 4 pieces; season with salt and pepper.
Grill over medium-high heat until medium-rare, about 4 minutes per side.
Let rest 5 minutes before thinly slicing against the grain.
Summer Fruit Crisp

Ingredients:
3/4 cup oldfashioned oats+ 1/4 cup old-fashioned oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, 1/2 teaspoon kosher salt, 1 stick cut-up chilled unsalted butter, 8 cups sliced stone fruit, berries, or pitted cherries, 1 cup sugar, 2 tablespoons cornstarch, 1 teaspoon finely grated lemon, lime, or orange zest, 2 tablespoons lemon, lime, or orange juice, 1 pinch of kosher salt, unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds, Small amount of grated peeled ginger, Lemon thyme, or a pinch of cinnamon

Instructions:
Pulse 3/4 cup oldfashioned oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 1/2 teaspoon kosher salt in a food processor to blend. Pulse in 1 stick cut-up chilled unsalted butter until no dry spots remain. Transfer to a bowl and work in 1/4 cup old-fashioned oats with your fingers.
Toss 8 cups sliced stone fruit, berries, or pitted cherries with 1 cup sugar, 2 tablespoons cornstarch, 1 teaspoon finely grated lemon, lime, or orange zest, 2 tablespoons lemon, lime, or orange juice, and a pinch of kosher salt. Transfer mixture to a 1 1/2 quart baking dish, scatter oat topping over mixture, place on a baking sheet, and bake at 375° until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.
Try swapping in unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds at the end for all or part of the 1/4 cup of oats.
Mix in a little grated peeled ginger (great with cherries), lemon thyme (delicious with berries), or a pinch of cinnamon.
Caffè Shakerato

Ingredients:
2 ounces strong cold-brew coffee
1 ounce simple syrup
1 ounce chocolate syrup (we like Monin brand best) (optional)

Instructions:
Combine 2 ounces strong cold-brew coffee and 1 ounce simple syrup in a cocktail shaker.
Fill shaker with ice and shake vigorously (this is important; you really want to agitate the coffee) until outside is frosty and drink is light and frothy, about 1 minute.
Strain into a small tumbler.
Cucumber-Lime Paletas

Ingredients:
1 peeled large cucumber (10–12 ounces)
1 cup simple syrup
1/2 cup fresh lime juice
1 teaspoon finely grated peeled ginger

Instructions:
Puree 1 peeled large cucumber (10–12 ounces) with 1 cup simple syrup, 1/2 cup fresh lime juice, and 1 teaspoon finely grated peeled ginger until smooth.
Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.
Spinach-Honeydew Cooler

Ingredients:
1 bunch flat-leaf spinach
2 cups cut-up honeydew melon
1/2 lemon (peel and white pith removed)
2 tablespoons lemon juice (optional)

Instructions:
Pass 1 bunch flat-leaf spinach, 2 cups cut-up honeydew melon, and 1/2 lemon (peel and white pith removed) through a juicer. Serve over ice. (Or, blend spinach and melon in a blender, strain, and stir in 2 tablespoons lemon juice.)
Spinach Salad with Dates

Ingredients:
2 pitted dates, 1/3 cup plus 1/4 cup vegetable oil, divided, 1 teaspoon finely grated lime zest, 1/4 cup lime juice, Salt, Pepper, 4 thinly sliced large shallots, 1 trimmed bunch flat-leaf spinach, 3/4 cup chopped dates

Instructions:
Blend 2 pitted dates, 1/2 cup vegetable oil, 1 teaspoon finely grated lime zest, and 1/4 cup lime juice in a blender until smooth; season with salt and pepper. Heat 1/4 cup vegetable oil in a medium saucepan over medium-high heat and cook 4 thinly sliced large shallots, stirring often, until golden brown and crisp, 5–7 minutes; drain on paper towels and season with salt. Toss 1 trimmed bunch flat-leaf spinach and 3/4 cup chopped dates with dressing. Top with shallots.
Raspberry-Melon Paletas

Ingredients:
1/2 (3-pound) cantaloupe
1/2 pint fresh raspberries
1 cup simple syrup
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice vinegar

Instructions:
Remove skin and seeds from half of a 3-pound cantaloupe. Purée flesh with 1/2 pint fresh raspberries, 1 cup simple syrup, 2 tablespoons fresh lemon juice, and 2 tablespoons unseasoned rice vinegar until smooth.
Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.
Spaghetti with Tomatoes and Anchovy Butter

Ingredients:
1/2 pound spaghetti
4 tablespoons unsalted butter
2 anchovy fillets
4 sliced garlic cloves
2 pounds quartered medium tomatoes
Salt
Pepper
Chopped tender herbs (such as flat-leaf parsley
tarragon
and/or chives)

Instructions:
Cook 1/2 pound spaghetti; drain, reserving 1/2 cup cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. Add 2 pounds quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).
Nashville-Style Hot Chicken

Ingredients:
2 3 1/2-4-pound chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
White bread and sliced pickles (for serving)
A deep-fry thermometer

Instructions:
Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
Fit a Dutch oven with thermometer; pour in oil to measure 2". Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.
Green Minestrone

Ingredients:
6 tablespoons olive oil, divided
1 leek, white and pale-green parts only, chopped
1/2 small fennel bulb, finely chopped
1/2 small yellow onion, finely chopped
2 celery stalks, thinly sliced
4 cups low-sodium vegetable or chicken broth
2 small carrots, peeled, thinly sliced lengthwise on a mandoline
1 cup fresh shelled peas or fava beans (from about 1 pound pods) or frozen
Kosher salt, freshly ground pepper
1/2 cup fregola, ditalini, or other tiny pasta
1 1/2 cups (lightly packed) fresh flat-leaf parsley leaves
1/2 shallot, finely chopped
2 red pearl onions or 1/4 small red onion, thinly sliced
Shaved Parmesan (for serving)

Instructions:
Heat 2 tablespoons oil in a large heavy pot over medium heat. Cook leek, fennel, yellow onion, and celery, stirring occasionally, until softened but not taking on any color, about 5 minutes. Add broth; bring to a boil, reduce heat, and simmer until vegetables are just tender, 10-15 minutes.
Add carrots and peas and simmer until carrots are just tender, about 5 minutes; season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to soup.
While pasta is cooking, process parsley and remaining 4 tablespoons oil in a food processor to a coarse paste, transfer to a small bowl, and mix in shallot. Season pesto with salt and pepper. Serve soup topped with pesto, pearl onions, and Parmesan.
Lemon Cake with Raspberries and Pistachios

Ingredients:
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups plus 2 tablespoons sugar
2 teaspoons vanilla extract
2 tablespoons finely grated lemon zest
1 tablespoon plus 1/4 cup fresh lemon juice
3/4 cup olive oil
1 cup fresh raspberries (about 4 ounces)
3 tablespoons chopped unsalted
raw pistachios

Instructions:
Preheat oven to 350°. Coat a 9" diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 tablespoons sugar. Bake cake until a tester inserted into the center comes out clean, 45-55 minutes. Meanwhile, bring remaining 1/4 cup sugar and remaining 1/4 cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.
Do ahead: Cake can be made 2 days ahead. Store wrapped tightly at room temperature.
Sour Cherry Pie

Ingredients:
1/3 cup almond flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/4 cups all-purpose flour, plus more for surface
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
All-purpose flour for surface
1 cup granulated sugar
1 tablespoon finely grated lime zest
3 tablespoons cornstarch
Pinch of kosher salt
3 pounds fresh sour cherries, pitted, or 6 cups frozen sour cherries
1 large egg, beaten to blend
Demerara sugar or granulated sugar (for sprinkling)

Instructions:
Pulse almond flour, granulated sugar, salt, and 2 1/2 cups all-purpose flour in a food processor. Add butter and pulse until mixture resembles coarse cornmeal.
Whisk egg yolks and 1/4 cup ice water in a small bowl and drizzle over flour mixture. Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).
Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.
Do ahead: Dough can be made 3 days ahead. Keep chilled.
Preheat oven to 425°F. Let dough sit at room temperature to soften slightly, about 5 minutes. Roll out 1 disk of dough on a lightly floured surface to a 12" round.
Transfer to a parchment-lined baking sheet and chill. Repeat with remaining disk of dough.
Combine granulated sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest. Whisk in cornstarch and salt until there are no lumps in cornstarch. Add cherries and toss to coat.
Carefully transfer 1 crust to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Trim edges to even out crust if needed. Scrape in cherry filling.
Using a 3/4"-diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish. Place over filling. Fold edge of top crust underneath edge of bottom crust and press together to seal. Crimp as desired. (Alternatively, assemble pie, then cut X's or slits into crust.)
Brush crust with egg and sprinkle with demerara sugar. Chill pie until crust is firm, 20-30 minutes.
Place pie on a parchment-or foil-lined baking sheet. Bake until crust is golden, about 30 minutes. Reduce oven temperature to 350°F and bake, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is deep golden brown, 50-60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.
Do ahead: Pie can be baked 1 day ahead. Store tightly wrapped at room temperature.
Butter-Basted Salmon with Hazelnut Relish

Ingredients:
1/2 cup blanched hazelnuts
1 garlic clove, chopped
1 cup (packed) fresh cilantro leaves with tender stems
1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
1 tablespoon capers
1 teaspoon finely grated lemon zest
1/2 cup olive oil
Kosher salt
1 tablespoon vegetable oil
4 6-ounce pieces skin-on salmon fillets
2 tablespoons unsalted butter, cut into pieces
2 heads Little Gem or other small lettuce
leaves separated

Instructions:
Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.
Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.
Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
Do ahead: Relish can be made 6 hours ahead. Cover and chill.
Scallops with Hazelnuts and Warm Sun Gold Tomatoes

Ingredients:
1/4 cup coarsely chopped skin-on hazelnuts, 3 tablespoons olive oil, divided, Kosher salt, freshly ground pepper, 1 1/2 pounds large sea scallops, side muscle removed, patted dry, 1 pint Sun Gold or grape tomatoes, 1 small shallot, finely chopped, 1 tablespoon white wine vinegar, 2 tablespoons fresh tarragon leaves

Instructions:
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Toss with 1 tablespoon oil; season with salt and pepper.
Meanwhile, heat remaining 2 tablespoons oil in a large cast-iron or nonstick skillet over medium-high heat until almost smoking. Season scallops with salt and pepper; cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate.
Pour off most liquid in skillet. Add tomatoes and shallot, season with salt and pepper, and cook, tossing, until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts.
Roasted Salmon with Potatoes and Herbed Crème Fraîche

Ingredients:
1 1/2 pound small waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil
1 1 1/2-pound piece skin-on salmon
1 tablespoon olive oil, plus more for drizzling
Kosher salt
1/2 cup crème fraîche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
2 radishes
trimmed
thinly sliced

Instructions:
Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.