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Smoked salmon, lemongarlic potatoes and tzatziki
Serves 6 as a starter Starters and mains
Ingredients
- For the tzatziki
- 150g cucumber, peeled, deseeded, cut into small dice
- 200g Greek or thick natural yoghurt
- 1 fat clove garlic, crushed
- 2tsp lemon juice
- 1tbsp mint, chopped
For the potatoes
- 150g small new potatoes
- 1 garlic clove, crushed
- zest of 1 unwaxed lemon
- 2tbsp coarsely chopped parsley
- 2tbsp extra virgin olive oil
- 2tsp non-pareil capers
- 80g very thinly sliced smoked salmon
- 50g salmon roe
- dill fronds, to garnish
Method
Mix all the ingredients for the tzatziki together, season to taste and set aside.
Cook the potatoes in boiling salted water (or steam) for about 20 minutes, until soft – the time required will depend on the size of the potatoes. In the meantime, mix the garlic, lemon zest, parsley and oil together. Drain the potatoes, and once they are cool enough to handle, slice them thinly. Stir into the lemon and parsley mixture, and the capers, while they are still warm (this will help the potatoes absorb the flavour). Leave to cool.
Divide the potatoes between the glasses. Top each with a layer of tzatziki. Arrange 2-3 slices of smoked salmon prettily over the tzatziki, and top each with a teaspoon of salmon roe. Garnish with fronds of dill and serve.
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