Potato Pikelets, Smoked Salmon & Creme Fraiche with Shallot Sauce
Try these tasty potato pikelets for a great savoury treat in the morning, or if you prefer as a light lunch.
The components can be made ahead of time and kept in the fridge, and then heated and assembled when required …
Preparation time: 15 minutes
Cooking time: 50 minutes
For the sauce:
100ml extra virgin olive oil
50g shallots, finely diced or in rings
1 lemon, zest and juice
1 clove of garlic, bruised
1 sprig of thyme
1 bay leaf
25ml sherry wine vinegar
2 really ripe plum tomatoes, skinned, deseeded and cut into 1cm dice
Sea salt and mill pepper to taste
Basil leaves from 2-3 stems, finely chopped
For the pikelets:
500g floury potatoes
60g unsalted butter, melted
1 egg yolk
250g thinly sliced smoked salmon
50ml crème fraiche
10 chives, most finely chopped but keep a few long batons for decoration
2 sprigs of dill
1 cucumber, sliced
black mill pepper to taste
What to do:
Firstly make the base for the sauce. Place all of the ingredients apart from the vinegar, tomatoes and basil into a small pan and put onto a gentle heat. Warm the sauce until it is hot but not boiling and cook for about 20 minutes. The shallots should be cooked and soft but not coloured.
The sauce can now be poured into a clear jar, covered and stored in the fridge when cool. I think this sauce is better made a day or two before you intend to use it, as it allows the flavours to infuse. With correct storage it will keep for a couple of weeks.
Peel, quarter and cook the potatoes on a steady simmer until just cooked. Take care not to over-cook the potatoes and let them become watery. Drain the cooked potatoes then return then to the pan and set over a low heat to evaporate off excess liquid.
Mash the potatoes through a moulin or potato ricer into a bowl and work in the melted butter and egg yolk. Season the mix and divide into 8 or 10 balls. Flatten the balls in a little flour to form pikelets and set onto a clean well-oiled baking tray. Bake the pikelets in a 180°c oven for 20 minutes. Carefully turn them over and cook for a further 20 minutes until light golden brown.
Allow the pikelets to cool then store them in an air-tight box.
To finish the sauce, warm it through once more and remove the garlic, thyme and bay. Stir in the vinegar and add the diced tomato and basil.
To serve set one of the pikelets in the centre of the plate and lay a slice of salmon on top. Place three slices of cucumber on the salmon with the edges showing. Mix some of the chives into the crème fraiche and then combine the crème fraiche and horseradish. Dress with the chive crème fraiche mixture, 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 and some long chive batons. Spoon around some of the shallot sauce and serve.
Recipe from: www.UKshallot.com
Latest posts by Silversurfers Editor (see all)
- Win 1 of 5 copies of Classic Albums – Pet Sounds DVD featuring The Beach Boys! - January 20, 2017
- Could these be the world’s most comfortable shoes? - January 20, 2017
- Recreational cycling holidays in Tuscany - January 20, 2017
- 5 Ways to Make your Bedroom more Chic - January 20, 2017
- How would you solve the NHS crisis? - January 19, 2017
Leave a Comment!
Community Terms & Conditions
These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.
You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.
be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.
Contributions must not:
contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.
Nurturing a safe environment
Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.
We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!