The exciting twist in this classy and otherwise classic starter is the brilliant combination of salty, smoked salmon with sweet, almost pickled red onions. A long mmmm! came out spontaneously from our lips as soon as the crunchy onions collided against the melting flesh of the salmon. The lemon Chantilly adds a light and airy citrus touch, completing the ensemble superbly. A truly starry dish.
Dill potato pancakes with smoked salmon and sweet and sour red onion salsa and lemon Chantilly
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Recipe by: Christophe Renou, L’Aubergine restaurant, London Busy:40 min, Total prep time: 40 min (plus two hours marinating time) Serves: 6 |
Cut the potato in large wedges and boil in salted water until tender. When ready, drain and cook for another minute to dry the flesh.
Peel and mash using the back of a fork.
Mix the flour, eggs, and milk. Stir the mixture into the mashed potato. Season with salt and pepper and add the dill.
Butter a non-stick pan (if you have a blinis pan, this is even better) and heat the pan on medium-low heat. Make small blinis by pouring two tablespoons of batter into a pastry circle, buttered and placed on the pan. You can also use a cookie cutter or simply allow the pancakes to spread as they cook. Cook for 2-3 minutes on one side, turn over and cook for another 1-2 minutes.
Allow the blinis to cool down and store in the fridge in a sealed container.
One day ahead or morning, prepare the tartare ingredients and the cream:
Chop the red onion finely. add the vinegar, sugar and stir. Marinate in the fridge for a couple of hours at least, or overnight.
Dice the smoked salmon in 1 cm squares and reserve in the fridge.
Mix the cream with a bit of salt and the lemon juice, and allow it to marinate in the fridge for 10 minutes (the lemon will change the consistency of the cream slightly and you want this process to happen before whipping it).
Whip the cream into a Chantilly (beat it very cold in a cold bowl). This should take you a minutes or less, stop as soon as the whisk leaves marks in the cream. Taste and adjust the seasoning if needed.
Keep in the fridge until time of serving.
10 minutes before serving:
Preheat oven to 160 degrees C.
Warm the potato pancakes up on by placing them on the grid of the hot oven for about 5 minutes.
Mix the salmon with the drained onions and a bit of the marinade to moisten the mixture. Press it to make the pieces stick together.
Serve the blinis on each plate with the tartare, a bit of cream and a wedge of lemon (optional). You can either spoon the tartare over the blinis or press it into a pastry circle, as I did on the picture.
One day ahead, prepare the pancakes:
Cut the potato in large wedges and boil in salted water until tender. When ready, drain and cook for another minute to dry the flesh.
Peel and mash using the back of a fork.
Mix the flour, eggs, and milk. Stir the mixture into the mashed potato. Season with salt and pepper and add the dill.
Butter a non-stick pan (if you have a blinis pan, this is even better) and heat the pan on medium-low heat. Make small blinis by pouring two tablespoons of batter into a pastry circle, buttered and placed on the pan. You can also use a cookie cutter or simply allow the pancakes to spread as they cook. Cook for 2-3 minutes on one side, turn over and cook for another 1-2 minutes.
Allow the blinis to cool down and store in the fridge in a sealed container.
One day ahead or morning, prepare the tartare ingredients and the cream:
Chop the red onion finely. add the vinegar, sugar and stir. Marinate in the fridge for a couple of hours at least, or overnight.
Dice the smoked salmon in 1 cm squares and reserve in the fridge.
Mix the cream with a bit of salt and the lemon juice, and allow it to marinate in the fridge for 10 minutes (the lemon will change the consistency of the cream slightly and you want this process to happen before whipping it).
Whip the cream into a Chantilly (beat it very cold in a cold bowl). This should take you a minutes or less, stop as soon as the whisk leaves marks in the cream. Taste and adjust the seasoning if needed.
Keep in the fridge until time of serving.
10 minutes before serving:
Preheat oven to 160 degrees C.
Warm the potato pancakes up on by placing them on the grid of the hot oven for about 5 minutes.
Mix the salmon with the drained onions and a bit of the marinade to moisten the mixture. Press it to make the pieces stick together.
Serve the blinis on each plate with the tartare, a bit of cream and a wedge of lemon (optional). You can either spoon the tartare over the blinis or press it into a pastry circle, as I did on the picture.
If you don’t want to make the pancakes, buy good quality blinis instead and warm them up in the oven before serving. With ready made blinis, this starter takes only 10 minutes to prepare!
If you want to serve a real tartare, use half smoked salmon and half fresh salmon, diced in 1 cm cubes. Sweet onions don’t go very well with the raw fish so just marinate the chopped onion in vinegar. Mix the fish and onion 30 minute before serving with the juice of a lime, one tablespoon olive oil, two teaspoons soy sauce and a bt of salt and pepper.
If you want to serve a real tartare, use half smoked salmon and half fresh salmon, diced in 1 cm cubes. Sweet onions don’t go very well with the raw fish so just marinate the chopped onion in vinegar. Mix the fish and onion 30 minute before serving with the juice of a lime, one tablespoon olive oil, two teaspoons soy sauce and a bt of salt and pepper.
Ingredients
Dill potato pancakes:
1 large baking potato
100 g flour
3 eggs
200 ml milk
1 tablespoon chopped dill
Salt and pepper
Smoked salmon tartare:
1 large red onion
500 g smoked salmon
150 ml red wine vinegar
6 tablespoons sugar
Salt and pepper
Lemon Chantilly:
200 ml double cream
2 tablespoons lemon juice
Salt
Dill potato pancakes:
1 large baking potato
100 g flour
3 eggs
200 ml milk
1 tablespoon chopped dill
Salt and pepper
Smoked salmon tartare:
1 large red onion
500 g smoked salmon
150 ml red wine vinegar
6 tablespoons sugar
Salt and pepper
Lemon Chantilly:
200 ml double cream
2 tablespoons lemon juice
Salt
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