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Smoked salmon on ratte potato salad with caviar

11 September 2006

Ingredients

1 side salmon
Oak wood chipping
Lemon zest (peel)
1kg Ratte potatoes
10 shallots in brunoise
Crème fraîche
Sevruga caviar

For the pressed parsley dressing
500g parsley (picked)
300g olive oil
Salt and pepper
Lemon juice

Method

Place wood chippings and lemon peel in a tray on the stove. When it starts to burn place the side of salmon on a wire rack in the tray and cover with tin foil. Leave for a minimum of six hours in the fridge and slice on to oiled tin foil. Use a ring to keep the slices of salmon in a circle.

Boil potatoes in their skins drain off when cooked and peel. Sweat off the shallots in olive oil add sliced potatoes.

To serve place the potatoes in a circle with the grilled salmon on top. Place a quenelle of crème fraîche on the salmon and the caviar on the crème with small dots of the dressing round the outside.

To make the dressing liquidise parsley oil and salt. Pass through a sieve add the lemon juice at the last minute.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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