Smoked Salmon/Nasturtium Pesto & Pressed Potatoes

Name: Smoked Salmon/Nasturtium Pesto & Pressed Potatoes
Yield: Serves Four
Ingredients: sea salt & black pepper; 10 large Maris Piper potatoes; 75 g fresh nasturtium leaves; 75 g roasted pine kernels; 100 g Parmesan, grated; 450 g smoked salmon fillet, cut into 1-2 cm steaks; 200 ml melted butter; 75 g garlic-infused olive oil; rapeseed oil; 1 handful of nasturtium leaves; 12 sprigs of fresh thyme, leaves stripped from the stalk

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Pesto

75 g fresh nasturtium leaves
75 g roasted pine kernels
100

Starter
Pescatarian
Gluten-free

Method

To make the pesto

Place all the ingredients into a liquidiser and season with salt and freshly ground black pepper. Blitz really well, check the seasoning and refrigerate until ready to use.

To make the pressed potatoes

Preheat the oven to