Potato Pikelets, Smoked Salmon & Creme Fraiche


Potato Pikelets, Smoked Salmon & Creme Fraiche
Recipe type: Starters
Serves: 4
  • 100ml extra virgin olive oil
  • 50g shallots, finely diced
  • 1 lemon, zest and juice
  • 1 clove garlic, bruised
  • 1 sprig thyme
  • 1 bay leaf
  • 25ml sherry vinegar
  • 2 ripe plum tomatoes, skinned, deseeded, diced
  • sea salt and black pepper
  • basil leaves, finely chopped
  • For the pikelets
  • 500g floury potatoes
  • 60g unsalted butter, melted
  • 1 egg yolk
  • 250g thinly sliced smoked salmon
  • 50ml horseradish
  • 50ml crème fraîche
  • 10 chives, most finely chopped but a few long batons for decoration
  • 2 shallots
  • 2 sprigs dill
  • 1 cucumber, sliced
  • black pepper
  1. Place all the sauce ingredients apart from the vinegar, tomatoes and basil in a small pan on a gentle heat. Cook for about 20mins to soften shallots.
  2. To make the pikelets, cook and mash potatoes and work in melted butter and egg yolk. Season and divide into 10 balls, flatten in a little flour to form pikelets and set on a well-oiled baking tray. Bake at 180C/Gas4 for 20mins both sides. Set aside to cool.
  3. Go back to the sauce and remove the garlic, thyme and bay. Stir in the vinegar and add the diced tomato and the basil.
  4. To serve, lay a slice of salmon on top of a pikelet. Top with 3 slices of cucumber. Mix some of the chives into the crème fraîche and then combine crème fraîche and horseradish. Dress with the mix, add the shallot rings and place a second slice of salmon on top. Season with black pepper and finish with a second pikelet laid at an angle, some chive batons and dill. Spoon around the shallot sauce and serve.

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