Seared Salmons on Tartare Potato Cake with Warm Poached Egg

Preparation info
  • Serves


    • Difficulty


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