Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze from The French Laundry Cookbook

Name: Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze from The French Laundry Cookbook
Ingredients: ¾ cup Chicken Stock; Balsamic Glaze, in a squeeze bottle; Chive Oil, in a squeeze bottle; Few drops white wine vinegar; 4½ tablespoons (2¼ ounces), salted butter, cut into 4 pieces; 1 tablespoon Brunoise; 1 tablespoon Tomato Diamonds; 1 tablespoon chopped chives; Kosher salt; freshly ground black pepper; ½ cup assorted baby beet, arugula, and/or any other bitter greens; Lemon oil (see Sources); 3 cups milk, or more as needed; 1 pound center-cut smoked salmon fillet (see Sources), trimmed and cut into 6 squares 2 inches by 2 inches by ¾ inch; 2 tablespoons canola oil; 36 Potato Gnocchi (do not thaw if frozen); ¾ teaspoon very finely minced shallot

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In this dish, smoked salmon—typically served cold—is heated in milk and served warm. Take care not to let the milk get too hot—you don’t want to poach the salmon or allow its color to change....

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Ingredients

¾ cup Chicken Stock
Balsamic Glaze, in a squeeze bottle
Chive Oil, in a squeeze bottle
Few drops white wine vinegar
4½ tablespoons (2¼ ounces), salted butter, cut into 4 pieces
1 tablespoon Brunoise
1 tablespoon Tomato Diamonds
1 tablespoon chopped chives
Kosher salt
freshly ground black pepper
½ cup assorted baby beet, arugula, and/or any other bitter greens
Lemon oil (see Sources)
3 cups milk, or more as needed
1 pound center-cut smoked salmon fillet (see Sources), trimmed and cut into 6 squares 2 inches by 2 inches by ¾ inch
2 tablespoons canola oil
36 Potato Gnocchi (do not thaw if frozen)
¾ teaspoon very finely minced shallot