Hot Smoked Salmon & Heritage New Potato Salad with Horseradish Crème Fraîche


Ingredients

Hot smoked salmon – 50g
Baby new potatoes – 60g
Sweet potatoes – 60g
Heritage truffle potatoes – 60g
Cornichons – 10g
Capers – 5g
Tartar – horseradish – 40g
Crispy horseradish – 5g
Lemon juice and zest – 1 each
Fresh herbs mix (dill, parsley, chives) – 10g
Salt – 0.5g
Pepper – 1g
Olive oil – 5ml
Herb dressing – 25ml

 

Method

Boil the new and truffle potatoes in salted water until cooked. Once cool, cut them into different shapes.

Place sweet potato wedges, oil, and salt in a baking dish lined with baking paper and toss to combine. Roast for ten minutes, until sweet potato is tender.

To make the horseradish tartar;
Place finely grated horseradish (30g), chopped capers (75g), cornichons (250g), parsley (60g), chives (60g), spring onion (1/2 bunch), dill (10g), lemon juice, crème fraiche (450ml), horseradish sauce (60ml), and seasoning in a mixing bowl.

Mix all together and set aside.

To make the crispy horseradish
Shave radish, fry, and leave under a warm light to all to get crispy. Sprinkle with salt.

 

To serve:

Place all potatoes in a mixing bowl and mix in the herb dressing. Add sliced cornichons, capers, lemon juice, zest, olive oil, and seasoning.

Mix in fresh herbs and then plate up.

To the top, add the tartar, lemon zest, radish crisps, and flake the salmon over the top to finish.
Sprinkle with fresh cracked black pepper. 

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