Potato Pikelets, Smoked Salmon & Creme Fraiche
Recipe type: Starters
Serves: 4
Ingredients
- 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
Method
- 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.
- 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.
- Go back to the sauce and remove the garlic, thyme and bay. Stir in the vinegar and add the diced tomato and the basil.
- 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.
