Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Mizeria with new potatoes and lightly smoked salmon fillet
Serves 4 Starters and mains
Ingredients
- 20 baby potatoes
- 240g lightly smoked salmon fillets
- 15g butter
- 1tbsp extra virgin olive oil
For the mizeria
- 1 cucumber
- 1⁄2 white onion, cut into fine wedges
- 1⁄2tsp sea salt flakes
- 150ml sour cream, strained
- 1tsp lemon juice
- pinch sugar
- 10g bunch dill, some chopped, some left in sprigs
- 1⁄4tsp freshly ground black pepper
- 1⁄4tsp sweet paprika
- 1 edible calendula flower head, optional
Method
Cook the potatoes in boiling salted water for around 10 minutes until just cooked. Drain and slice into rounds as soon as they are cool enough to handle.
Preheat the oven to 200C/180C Fan/Gas 6, line a baking tray with foil and add the fish. Top each fillet with a knob of the butter and a grinding of black pepper and roast for 9 minutes. Remove and allow the fish to cool briefly. If it has skin, peel it off and flake the fish into large pieces.
Meanwhile, make the mizeria.
Peel the cucumber in stripes and
slice into 5mm rounds. Mix in
the finely sliced onion wedges.
Sprinkle with the salt and leave for
10 minutes. Drain and pat dry.
Put the strained sour cream in a bowl and mix in the lemon juice and a pinch of sugar.
Mix the potato with 2tbsp of the sour cream mixture with a little of the chopped dill. Fold the cucumber and onion into the rest of the sour cream mixture along with the remaining chopped dill.
Serve some of the mizeria and potato on individual plates and add some of the flaked salmon. Dust the top with freshly ground black pepper and pinches of the paprika and scatter over a few dill sprigs and the petals from the calendula flower head, if using.
Advertisement