Name: Smoked salmon tartare with potato rosti, pickled shallot, and dill emulsion
Total time: 2 h
Ingredients: 4 large potatoes, ideally a roasting or chipping potato, like Maris Piper; salt; Old Bay seasoning, optional; oil, for deep-frying; 2 shallots, thinly sliced; 100ml of vinegar, good quality; 50ml of water; 25g of cane sugar; 4 black peppercorns; 1 star anise; 1 bunch of dill; 100g of spinach; 200ml of neutral oil; 1 egg yolk; 1 tbsp of Dijon mustard; 1 tbsp of white wine vinegar; salt; 200g of smoked salmon; 1 tbsp of baby capers; 1 tbsp of cornichons, chopped; 1 bunch of chives, chopped; 1 tsp Dijon mustard; lemon zest, from 1/2 lemon; 1 tbsp of lemon juice; 2 tbsp of extra virgin olive oil; freshly ground black pepper, to taste; sprigs of dill, to garnish

Smoked salmon tartare with potato rosti, pickled shallot, and dill emulsion

by Michael Bremner

Ingredients

Fruit & Vegetables

4 large potatoes, ideally a roasting or chipping potato, like Maris Piper
2 shallots, thinly sliced
100g of spinach
lemon zest, from 1/2 lemon
1 tbsp of lemon juice

Spices & Dried Herbs

Old Bay seasoning, optional
1 star anise
freshly ground black pepper, to taste

Beverages

50ml of water

Salad & Fresh Herbs

1 bunch of dill
1 bunch of chives, chopped
sprigs of dill, to garnish

Fish & Shellfish

200g of smoked salmon

Speciality Ingredients

1 tbsp of cornichons, chopped