Smoked salmon and lemon infused salsify


First published in 2015
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Start by peeling and cutting the salsify into 5cm long pieces of 1/2 cm thickness. Bring a medium pot of water to the boil add the juice from 1 lemon and a pinch of salt
Blanch the salsify until tender, remove and refresh in iced water. Peel the lemon for the zest and blanch in the boiling vinegar and sugar solution until soft, but not mush. Remove from the solution and allow to cool on absorbent kitchen paper
  • 70ml of white wine vinegar
  • 70g of caster sugar
Finely dice the lemon zest and set aside. Using a fine grater, grate the frozen smoked salmon onto greasproof paper and leave in a warm oven at 80˚C until dry and crispy
To serve, roll the salsify in the smoked salmon crumb and lemon zest , finish with chopped lemon thyme and dill and serve
First published in 2015
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