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Smoked Salmon on Warm Potato Pancakes with Pickled Red Onion & Beetroot Gravadlax

From Tide to Table - by Georgina CampbellThere’s nothing to beat the convenience of smoked salmon at Christmas and it makes a good contrast to the other festive foods. If you are thinking of serving it traditionally with brown bread - as a starter or to nibble with drinks - but would like to ring the changes, the following recipes from our new book From Tide To Table (Epicure Press, €25) would be well worth considering.

Click here to read more about 'From Tide to Table' or to buy it (€25 free P&P)

Smoked Salmon on Warm Potato Pancakes with Pickled Red Onion


Smoked Salmon on Warm Potato Pancakes with Pickled Red Onion

This tasty c ombination of smoked fish and warm potato pancakes has a hint of northern European influence in the pickled red onion accompaniment but, overall, it has a lovely Irish feeling to it - and it has become popular of late, to use as starter or, perhaps, as a light lunch or supper dish.

SERVES 4

4 tbsp rice or white wine vinegar
2 tbsp caster sugar
1 small red onion, thinly sliced
250g/9oz floury potatoes, such as Rooster
50g/2oz unsalted butter
2 tbsp plain flour
2 eggs, separated
4 tbsp double cream
225g/8oz smoked salmon slices
1 tbsp chopped fresh dill
salt and freshly ground black pepper

To Serve:

Sweet Mustard Dressing

This is actually a version of a classic mayonnaise but is thinner and tastes wonderfully sweet with a mustardy tang. It is perfect served with all types of cold smoked fish or as part of a large mixed smoked fish platter (page 155).
MAKES ABOUT 150ML/1/4 PINT

2 tbsp Dijon mustard
1 tbsp caster sugar
1 egg yolk
120ml/4fl oz sunflower oil
2 tbsp chopped fresh dill
salt and freshly ground black pepper

Place the mustard in a bowl with the sugar and egg yolk, then whisk to combine. Gradually add the oil, drop by drop to start with and then in a thin continuous stream, whisking constantly, until the dressing becomes thickened and smooth. Season and stir in half of the dill, then cover and chill until ready to use.


Beetroot Gravadlax


This is a version of the Scandinavian alternative to smoked salmon, with the beetroot giving it a wonderful colour. It is cut by hand and traditionally served thicker than smoked salmon. The best cut for this dish is the centre of the fish.
SERVES UP TO 20 AS A STARTER

100g/4oz coarse rock salt
75g/3oz caster sugar
1 tbsp white peppercorns, crushed
2 large beetroot, peeled and coarsely grated
2 large bunches fresh dill, fronds removed and chopped, plus extra sprigs to garnish
2 x 900g/2lb thick salmon fillets, skin on, scaled and pin bones removed
To Serve: mustard and dill sauce (see below)

To make the curing mixture; place the salt, sugar, crushed white peppercorns and beetroot in a bowl. Add half of the dill and stir to combine.

Select a large, shallow, rectangular dish, which fits the salmon comfortably, and line with clingfilm. Sprinkle a quarter of the curing mixture over the base of the dish and lay one of the salmon fillets on top, skin-side down. Sprinkle half of the curing mixture on top and cover with the other salmon, skin-side up. Sprinkle the remaining curing mixture on top and wrap the salmon fillet in the plastic film.

Weigh the salmon fillets down with some cans or weights, to help remove any excess liquid or moisture. Place in fridge for 3-4 days, turning the salmon over every 6 hours or so.

Rinse the cure off the gravadlax and pat dry with kitchen paper. Lay a large piece of clingfilm on the work surface and place one of the salmon fillets on top, skin-side down. Cover with the remaining dill and place the other salmon fillet on top, skin-side up. Wrap tightly in the clingfilm and chill for another 6 hours.

To serve, cut the gravadlax into thin slices, leaving the skin behind. Place three slices on each serving plate and add a spoonful of the sweet mustard and dill sauce to the side. Garnish with the dill fronds and serve at once.

VARIATION
For a more classic version of gravadlax omit the beetroot.


Mustard & Dill Sauce

Traditionally, this sauce is served with gravadlax, the Scandinavian alternative to smoked salmon, but it could also be used as a dressing for a warm salad with some poached smoked haddock and a poached egg.
MAKES ABOUT 200ML/7FL OZ

2 tbsp Dijon mustard
1 tbsp caster sugar
1 tbsp white wine vinegar
1 egg yolk
150ml/1/4 pint groundnut or vegetable oil
1 tbsp chopped fresh dill
salt and freshly ground black pepper

Place the mustard, sugar, vinegar and egg yolk in a large bowl and whisk to combine. Add the oil drop by drop to begin with, then in a steady stream, whisking constantly, until the sauce becomes thick and smooth. Stir in the dill and season to taste. Cover with clingfilm and chill until needed.

Click here to read more about 'From Tide to Table' or to buy it (€25 free P&P)

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