GH InternWow your Valentine with these cool and summery dishes that are oh-so-simple to make
INGREDIENTS
- sunflower oil, for frying
- 8–10 baby potatoes, cooked
- crushed sea salt and ground black pepper
- 150g seasonal green leaves or micro leaves
- 2 small fennel bulbs, thinly sliced
- 250g smoked salmon or smoked salmon trout slices
- 100g smooth cream cheese
- 30ml fennel fronds, roughly chopped
- 40g lumpfish roe (optional)
FOR THE PRESERVED LEMON VINAIGRETTE:
- 1 garlic clove, crushed
- 5ml Dijon mustard
- 5ml sugar
- 15ml lemon juice
- 45ml extra virgin olive oil or avocado oil
- 15ml preserved lemon, finely sliced
- 10ml flat leaf parsley, chopped
- salt and ground black pepper
METHOD
- To make the lemon vinaigrette: place the garlic, mustard and sugar in a mortar and pestle and grind the mixture together. Add the lemon juice and mix again.
- Gradually add the olive or avocado oil to the dressing, whisking to combine. Stir in the preserved lemon and parsley and season with salt and pepper. Set aside until ready to serve.
- To make the salad: heat some oil in a pan or a deep-fat fryer. Slice the cooked potatoes in half and dry them thoroughly on kitchen paper. Once the oil is hot, fry the potatoes for 3–4 minutes, or until they are golden and crispy. Drain on kitchen paper and season well with salt and pepper.
- Arrange the greens and fennel slices on two serving plates. Top with slices of smoked salmon and the warm crispy potatoes.
- Using two teaspoons, shape dollops of cream cheese into quenelles (oval shapes), and spoon onto the salad. Dot some of the lumpfish roe (optional) on top and garnish with the fennel fronds.
- Just before serving, spoon some of the dressing over the salads.
*COOK’S NOTE
Soft-boiled quails’ eggs, avocado slices and baby vegetables make lovely additions to this salad.
(Serves 2)
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