Smoked Salmon with lemon and dill potato salad, horseradish cream and crispy capers

A great festive starter.

Ingredients


  • 200 g sliced smoked salmon
  • 50 ml mayonnaise
  • lemon
  • bunch of dill
  • 200 g new potatoes
  • 1 tsp creamed horseradish
  • 50 ml cream
  • 2 tblsp baby capers
  • extra virgin olive oil

Method

  1. Firstly boil the new potatoes and cut into small pieces, mix with some finely grated lemon zest, one tablespoon of chopped dill and enough mayo to bind everything together.
  2. Spoon the potato mix into a metal pastry ring in the centre of each plate. Top with the smoked salmon.
  3. Lightly whip the cream to soft peaks and spoon some in some creamed horseradish to taste, it should be a little bit hot to taste but not to overpowering.
  4. Place a tablespoon of horseradish cream on top of each salmon.
  5. Finish by frying some capers in a hot frying pan with butter until they turn crispy, sprinkling some over and around the plate and adding a drizzle of extra virgin olive oil.




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