Name: Seared Salmons on Tartare Potato Cake with Warm Poached Egg
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 shallots or 1 small onion, finely chopped; ½ quantity Lemon Butter Sauce; 12 marinated anchovy fillets, chopped; Salt and freshly ground black pepper; 1 teaspoon chopped fresh flatleaf parsley; 3 large jacket potatoes, boiled in their skins until completely cooked; 4 eggs; 25 g (1 oz) unsalted butter; 4 х 75-100 g (3-4 oz) slices of fresh salmon, about 5 mm (¼ in) thick; 4 х 75-100 g (3-4 oz) slices of smoked salmon, about 5 mm (¼ in) thick; 1 tablespoon fine or chopped capers

Preparation info

Serves
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

The plural ‘salmons’ is used for this dish because I’m using fresh and smoked salmon, both cooked. This gives a great combination of flavours that go so well with the tartare potato cake. I’ve named the potato cake ‘Tartare’ because basically I’m using some of the ingredients associated with tartare sauce: shallots or onions, capers and, with this recipe, marinated anchovy fillets. You can buy marinated anchovy fillets at delicatessens, and they are the best variety to use in this dish. Tin