Name: Steamed Slice of Smoked Salmon on a Potato Cake, with Seared Lemons and a Caper Dressing
Yield: Serves 4
Cuisine: British
Ingredients: 3 tablespoons crème fraîche; 12 lemon segments; 3 tablespoons natural yoghurt; 1 teaspoon chopped chives; 1 teaspoon capers, roughly chopped; 1 star anise; 5 pink peppercorns; 2 sticks of lemon grass, cut into 1 cm (½ in) pieces; Juice of 3 medium lemons (more can be added for extra bite); Grated zest of 1 lemon; 200 ml (7 fl oz) olive oil; Champagne or white-wine vinegar, to taste; pinch of salt; 4–6 peeled potatoes, preferably Cara; Groundnut oil; Salt and pepper; 4 X 75–100 g (3–4 oz) slices of smoked salmon (approx. 1 cm/½ in thick); 100 ml (3½ fl oz) water; 40 g (1½ oz) sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

Smoked salmon has the classic reputation of just being thinly sliced across the plate and then served with a lemon wedge, or chopped, boiled egg yolk and white, shallots, capers and lemon. All work well, but steaming the fish, as here, shows the range of cooking that can actually be applied to smoked salmon.

You’ll notice that some of the classic accompaniments and their flavours are being used in this dish. That’s exactly what I’m trying to do with the recipe: I don’t want to ignor