# Winter Supper with Salmon Roe Crisps, Gravlax, and Chicken or Salmon with Lentils > A winter supper built around small, cleanly flavored courses: crisp sweet potato with popping salmon roe, silky dill-cured salmon, then golden chicken or salmon over mushrooms with brothy black lentils and charred vegetables. Soft cheese, dried orchard fruit, walnuts, and tea bring it to a quiet finish. - URL: https://www.chezjk.com/recipes/winter-salmon-roast-chicken-dinner-cured-salmon-amuse-gravlax-starter-roast-chic - Author: Jonathan Katzman - Cooked and photographed: 2025-01-17 - Recipe updated: 2026-10-23 - Serves: 4 servings, with 2 chicken mains and 2 salmon mains - Tags: gluten-free ![Winter Supper with Salmon Roe Crisps, Gravlax, and Chicken or Salmon with Lentils](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fe7e5614f4e5aedcf.jpg) ## Sweet Potato Crisps with Salmon Roe and Parsley Thin sweet potato crisps bring sweetness and crunch without obscuring the briny roe. Adding the topping at the last moment keeps the crisps brittle. ### Ingredients - 1 medium orange sweet potato - 2 cups avocado oil, or enough for 1 inch of frying depth - 90 g salmon roe, chilled and labeled gluten-free - 12 small flat-leaf parsley leaves - to taste fine sea salt ### Instructions 1. Scrub the sweet potato and use a mandoline to cut broad, approximately 1 mm-thick slices. Cut large slices into roughly 2-inch pieces. Pat completely dry. 2. Heat the oil in a heavy saucepan to 325°F. Fry in small batches for 2–4 minutes, turning occasionally, until the bubbling subsides and the slices become crisp without darkening excessively. 3. Drain on a rack and salt very lightly. Let cool completely; select 12 broad crisps for serving. 4. Just before serving, divide the roe among the crisps and finish each with a parsley leaf. ### Notes - Keep roe refrigerated until assembly. Reserve extra crisps for breakage or snacking. ## Dill-Cured Salmon with Lemon-Dressed Mâche Mild, tender mâche provides a fresh counterpoint to rich cured salmon. A light lemon dressing keeps the course delicate. ### Ingredients - 200 g ready-to-eat dill-cured salmon or gravlax, labeled gluten-free - 100 g mâche, washed and thoroughly dried - 1 tbsp extra-virgin olive oil - 2 tsp lemon juice - to taste sea salt and freshly ground black pepper ### Instructions 1. Slice the salmon thinly across the grain if it is not already sliced. 2. Whisk the olive oil with lemon juice and a small pinch each of salt and pepper. 3. Toss the mâche gently with just enough dressing to gloss the leaves. Divide among four small plates and arrange the salmon beside or partly over the greens. ### Notes - Use commercially prepared, ready-to-eat cured salmon rather than treating a brief home cure as a food-safety step. ## Crisp-Skinned Chicken Legs A skin-side sear followed by roasting gives the leg quarters a deep crust while bringing the dark meat to a tender finish. ### Ingredients - 2 bone-in, skin-on chicken leg quarters, 12–14 oz each - 1 tsp fine sea salt - 1/4 tsp freshly ground black pepper - 1 tbsp ghee ### Instructions 1. Pat the chicken dry and season with salt and pepper. If time allows, refrigerate uncovered overnight; otherwise season while preparing the vegetables. 2. Heat the oven to 425°F. Heat ghee in a large ovenproof skillet over medium heat. 3. Place the chicken skin-side down and cook for 8–12 minutes, adjusting the heat so the skin becomes golden brown without scorching. 4. Turn skin-side up and transfer the skillet to the oven. Roast for 25–35 minutes, until the thickest part of the thigh reaches 175–185°F without the thermometer touching bone. 5. Rest uncovered for 10 minutes to preserve the crisp skin. ### Notes - This quantity makes two main-course portions. For four chicken mains, double the chicken, seasoning, and ghee. ## Golden Pan-Roasted Salmon A short sear creates the lightly golden surface while an oven finish cooks the center evenly. Keep the seasoning simple so the salmon works with the same earthy sides as the chicken. ### Ingredients - 2 salmon fillets, 5–6 oz each and approximately 1 inch thick - 1/2 tsp fine sea salt - to taste freshly ground black pepper - 1 tbsp ghee - 2 lemon wedges ### Instructions 1. Pat the salmon dry and season with salt and pepper. 2. Heat ghee in an ovenproof skillet over medium-high heat. Place the salmon presentation-side down and sear without moving for 2–3 minutes, until lightly golden and easily released. 3. Turn the fillets and transfer to a 425°F oven for 4–7 minutes, depending on thickness. For fully cooked salmon, bring the center to 145°F; it should flake under gentle pressure. 4. Serve promptly with a small squeeze of lemon. ### Notes - This quantity makes two main-course portions. For four salmon mains, double this component. ## Brothy Black Lentils with Carrot and Thyme Beluga lentils retain their shape and give the plate an earthy, substantial anchor. A little vinegar at the end brightens the broth without making it sharply sour. ### Ingredients - 1 cup dried beluga lentils, rinsed and picked over - 1 tbsp olive oil - 1/2 medium yellow onion, finely diced - 1 medium carrot, cut into small dice - 1 garlic clove, minced - 3 cups gluten-free vegetable stock, plus water as needed - 2 sprigs thyme - 1 bay leaf - 2 tsp red wine vinegar - to taste sea salt and freshly ground black pepper ### Instructions 1. Warm the olive oil in a saucepan over medium heat. Add onion and carrot with a pinch of salt and cook for 6–8 minutes, until softened but not browned. Stir in the garlic for 30 seconds. 2. Add lentils, stock, thyme, and bay leaf. Bring to a simmer, then cook gently, partially covered, for 25–35 minutes, until tender but still intact. Add water if the lentils become exposed before they soften. 3. Remove the herb stems and bay leaf. If necessary, simmer uncovered briefly so the lentils sit in a shallow, glossy broth rather than a soup. 4. Stir in the vinegar and adjust salt and pepper. Hold warm over very low heat. ### Notes - Older lentils may need additional cooking time. Add hot water rather than allowing them to cook dry. ## Sautéed Mushrooms and Onions with Parsley Browning the mushrooms before adding onions prevents a watery sauté. Broad parsley leaves add a fresh finish beneath either protein. ### Ingredients - 450 g cremini mushrooms, sliced 1/4 inch thick - 1 medium yellow onion, thinly sliced - 2 tbsp ghee, divided - 1 garlic clove, thinly sliced - 1 tsp lemon juice - 1/3 cup flat-leaf parsley leaves - to taste sea salt and freshly ground black pepper ### Instructions 1. Heat 1 tablespoon ghee in a wide skillet over medium-high heat. Brown half the mushrooms in a single layer for 5–6 minutes, turning once. Transfer to a bowl. 2. Add the remaining ghee and mushrooms. Cook until browned, then return the first batch and add the onion. 3. Reduce to medium and cook for 7–9 minutes, stirring occasionally, until the onion is soft and lightly golden. Add the garlic during the final minute. 4. Season with salt, pepper, and lemon juice. Fold in the parsley immediately before serving. ## Roasted Cauliflower and Cabbage Leaving a little core attached holds the cabbage wedges together. High heat gives both vegetables browned edges and tender centers. ### Ingredients - 1/2 medium head cauliflower, cut into large florets with flat cut faces - 1/2 small head green cabbage, cut into 4 narrow wedges with the core attached - 2 tbsp olive oil - 1/2 tsp fine sea salt - to taste freshly ground black pepper - 2 tsp lemon juice ### Instructions 1. Heat the oven to 425°F. Toss the cauliflower and cabbage gently with olive oil, salt, and pepper. 2. Arrange on a sheet pan with flat cut faces against the metal, leaving space between pieces. 3. Roast for 25–35 minutes, turning once, until the cauliflower is tender and the cabbage core yields to a knife. The edges should be dark gold with a few charred tips. 4. Finish with lemon juice just before serving. ## Roasted Broccolini A brief, hot roast blisters the florets while preserving some bite in the stems. Lemon balances the char. ### Ingredients - 2 bunches broccolini, approximately 400 g total - 1 tbsp olive oil - 1/4 tsp fine sea salt - 2 tsp lemon juice ### Instructions 1. Trim the dry ends and split any especially thick stems lengthwise. Dry thoroughly. 2. Toss with olive oil and salt, then spread on a sheet pan in one layer. 3. Roast at 425°F for 12–16 minutes, turning once, until the stems are crisp-tender and the florets have browned tips. 4. Toss with lemon juice and serve hot. ## Brie-Style Cheese with Mâche Room-temperature cheese has a supple, creamy texture. A few lightly dressed leaves keep this small course fresh rather than heavy. ### Ingredients - 160 g ripe Brie-style bloomy-rind cheese - 40 g mâche, washed and dried - 1 tsp extra-virgin olive oil - 1/2 tsp lemon juice - 1 small pinch sea salt ### Instructions 1. Remove the cheese from the refrigerator 30–45 minutes before serving. 2. Toss the mâche with olive oil, lemon juice, and salt. 3. Cut the cheese into four wedges and serve each with a small cluster of greens. ## Dried Orchard Fruit, Dates, Walnuts, and Honey Chewy dried fruit and crisp walnuts make a small, satisfying finish. Keep the honey in separate drops so each bite can be as sweet as desired. ### Ingredients - 8 pieces unsweetened dried pear halves or broad pear slices - 4 unsweetened dried apple rings - 8 Medjool dates - 8 walnut halves - 4 tsp honey ### Instructions 1. Slit the dates discreetly along one side and remove the pits. 2. Arrange two pear pieces, two dates, one apple ring, and two walnut halves on each of four small plates. 3. Add two small drops of honey to each plate, using 1 teaspoon per person. ### Notes - Use plain dried fruit without flour coatings or added sweeteners. ## Hojicha with Dark Chocolate Roasted tea brings a warm, lightly nutty finish without more richness. One small piece of dark chocolate is enough alongside it. ### Ingredients - 8 g loose-leaf hojicha - 800 ml water - 20 g gluten-free dark chocolate, cut into 4 small pieces ### Instructions 1. Heat the water to approximately 195°F. 2. Steep the hojicha for 1–2 minutes, then strain into four cups. 3. Serve each cup with one piece of chocolate on a dry saucer. ## Overall Timing / Workflow Prepare the cold courses and crisps ahead, then use the chicken's roasting time to cook the shared sides. Sear the salmon only when the main course is nearly ready. ### Instructions 1. Earlier in the day: wash and dry all greens and herbs, chop the vegetables, portion the cured salmon, and fry the sweet potato crisps. Once completely cool, store the crisps airtight at room temperature; refrigerate the other prepared ingredients. 2. About 65 minutes before the main course: heat the oven to 425°F, start the lentils, and sear the chicken. Transfer the chicken to the oven. 3. About 40 minutes before the main course: put the cauliflower and cabbage in the oven. Prepare the mushrooms while the lentils simmer. 4. Serve the roe crisps immediately after topping them, followed by the cured salmon and mâche. Keep the hot components under observation while serving these courses. 5. About 20 minutes before the main course: roast the broccolini. Check the chicken temperature and remove it to rest when ready. Take the cheese from the refrigerator. 6. About 12 minutes before the main course: sear and oven-finish the salmon. Rewarm the mushrooms and adjust the lentils with a splash of hot water if needed. 7. Serve the mains, then the tempered cheese, dried fruit plate, and freshly brewed tea with chocolate. ### Notes - Use separate sheet pans and allow air circulation in the oven. If the oven is crowded, finish the cauliflower and cabbage first and rewarm briefly before plating. ## Plating Distinct small courses preserve the contrasts in temperature and texture. The main plates share the same layout, with only the protein changing. ### Instructions 1. Serve three roe-topped sweet potato crisps per person on small white plates, leaving space between them. 2. For the cured salmon course, arrange a loose mound of mâche with thin salmon slices draped along one edge. 3. For each main, place mushrooms and onions toward the top of a warmed plate and set a chicken leg or salmon fillet over them. Spoon lentils alongside with a little broth, then add a cabbage wedge, cauliflower, and broccolini in separate clusters. 4. Serve the cheese wedge partly overlapping a small tuft of mâche. 5. Keep the fruit plate spare and symmetrical, with pear pieces at the top, dates below, walnuts and honey in the middle, and an apple ring near the bottom. Finish with tea and chocolate. ## Leftover Path Separate storage protects crisp foods and makes gentle reheating easier. Lentils and vegetables also form a useful next-day lunch. ### Instructions 1. Refrigerate cooked proteins, lentils, mushrooms, and roasted vegetables in separate shallow containers within 2 hours. Use cooked salmon within 2 days and chicken and sides within 3–4 days. 2. Reheat lentils with a splash of water until steaming. Reheat chicken to 165°F and crisp its skin briefly under the broiler; reheat only the portion you plan to eat. 3. Use leftover salmon chilled over undressed greens, or warm it gently, covered, with a spoonful of water. Add leftover mushrooms and lentils for a substantial salad. 4. Keep plain sweet potato crisps airtight at room temperature for up to 2 days. Recrisp briefly in a 300°F oven and cool before topping. Do not store assembled roe crisps. 5. Keep roe and cured salmon cold and follow the package's shorter opened-storage guidance. Store undressed mâche separately; eat dressed greens the same day. 6. Wrap leftover cheese and refrigerate. Store dried fruit, walnuts, chocolate, and honey separately in their usual airtight containers. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.