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Smoked salmon with homemade salad cream
Serves 2 Starters and mains
Ingredients
- 300g smoked salmon
- a few chives, snipped
- lemon wedges, to serve
For the salad cream
- 2 hard-boiled egg yolks
- 1tbsp English mustard
- juice ½ lemon
- pinch caster sugar
- 2tbsp white wine vinegar
- 100ml double cream
- 100ml vegetable oil
For the vegetable nage
- 25g butter
- 200g new potatoes, cooked and halved
- 100g fresh peas
- 100g broad beans, podded
- a few mint leaves, chopped
- a few tarragon sprigs, chopped
Method
To make the salad cream, put all the ingredients in a food processor with sea salt and freshly ground black pepper to taste and blitz until smooth, then pour into a small jug.
To make the vegetable nage, put 50ml water in a pan with the butter, then add the potatoes, peas and beans. Cook for 2-3 minutes, then stir through the mint and tarragon.
Pile the vegetables on to serving plates, tear pieces of smoked salmon over the vegetables, scatter the snipped chives over and serve with the salad cream and lemon wedges.
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