Smoked salmon tartare with potato rosti, pickled shallot, and dill emulsion
This simple smoked salmon tartare is made with LEAP wild Alaska salmon. The tartare is served with an extra-crispy rosti, and topped with pickled shallots and a creamy dill emulsion. Each of these components is well worth making individually, and the salmon tartare is delicious served simply with a blini or toast. The rosti can be steamed in advance, and the pickled shallots can be made several days before.
Ingredients
Metric
Imperial
Rosti
- 4 large potatoes, ideally a roasting or chipping potato, like Maris Piper
- salt
- Old Bay seasoning, optional
- oil, for deep-frying
Pickled shallot
- 2 shallots, thinly sliced
- 100ml of vinegar, good quality
- 50ml of water
- 25g of cane sugar
- 4 black peppercorns
- 1 star anise
Dill emulsion
- 1 bunch of dill
- 100g of spinach
- 200ml of neutral oil
- 1 egg yolk
- 1 tbsp of Dijon mustard
- 1 tbsp of white wine vinegar
- salt
Smoked salmon tartare
- 200g of smoked salmon
- 1 tbsp of baby capers
- 1 tbsp of cornichons, chopped
- 1 bunch of chives, chopped
- 1 tsp Dijon mustard
- lemon zest, from 1/2 lemon
- 1 tbsp of lemon juice
- 2 tbsp of extra virgin olive oil
- freshly ground black pepper, to taste
Garnish
- sprigs of dill, to garnish
Method
To make the rosti, wash and peel the potatoes then grate into a large bowl. Using your hands, squeeze out all the water from the potato, season the grated potato with salt and Old Bay and transfer to a freezer suitable ziplock bag
- 4 large potatoes, ideally a roasting or chipping potato, like Maris Piper
- salt
- Old Bay seasoning, optional
Press out all the air, and press the rosti until around 4cm in thickness. Seal the bag, then steam for 40 minutes
Remove the rosti from the bag and lightly press between two chopping boards (or similar) to make the surface even
Allow to cool to room temp then transfer to the fridge. Chill for 2 hours or overnight
To make the pickled shallot, boil the vinegar, water, spices and sugar then pour over the sliced shallots. Allow to cool
- 2 shallots, thinly sliced
- 100ml of vinegar, good quality
- 50ml of water
- 25g of cane sugar
- 4 black peppercorns
- 1 star anise
To make the dill emulsion, first bring a pan of water to the boil. Blanch the dill and spinach, then quickly plunge them into the ice water
- 1 bunch of dill
- 100g of spinach
Squeeze out all the water from the greens, and then blend them with the oil. Pass the oil through muslin to separate it from the solids
- 200ml of neutral oil
To make the mayonnaise, mix the egg yolk, mustard and vinegar together with a blender or whisk. Slowly add the dill oil until the mayonnaise is emulsified and the consistency is to your liking. Season to taste
- 1 egg yolk
- 1 tbsp of Dijon mustard
- 1 tbsp of white wine vinegar
- salt
To make the tartare, chop the smoked salmon, cover, and store in the fridge until needed. Mix all the other ingredients to make a dressing
- 200g of smoked salmon
- 1 tbsp of baby capers
- 1 tbsp of cornichons, chopped
- 1 bunch of chives, chopped
- 1 tsp Dijon mustard
- lemon zest, from 1/2 lemon
- 1 tbsp of lemon juice
- 2 tbsp of extra virgin olive oil
- freshly ground black pepper, to taste
To serve, first cut the rosti out into a neat rectangle. Heat up a few inches of oil in a high-sided pan to 180°C. Once at temperature, fry the rosti until golden on all sides
- oil, for deep-frying
Mix the chopped salmon into the dressing and serve on top of the potato rosti, with the pickled shallots and dots of dill emulsion. Garnish with fresh dill
- sprigs of dill, to garnish
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