Smoked salmon with bub­ble ’n’ squeak, horse­rad­ish crème fraiche, rocket and a poached egg

SERVES 6

Element - - Food -

For Bub­ble n’ Squeak peel pota­toes and boil un­til cooked. Drain and leave to steam dry. Peel ku­mara and cut into 3cm cubes. Put it in a roast­ing tray with a splash of olive oil and sea­son well. Roast at 180°C for ap­prox­i­mately 20 mins, stir­ring a cou­ple of times, un­til lightly golden and they crush eas­ily when pressed. In the mean­time finely slice the onion and the cab­bage. Melt but­ter with 1 tsp of olive oil in a large pan. Add the onions and fry on a low heat, stir­ring of­ten un­til they be­come soft, about 5 mins. Add cab­bage and continue to cook un­til the cab­bage slightly soft­ens, about an­other 5 mins. Make sure not to over­cook the cab­bage as it can be­come mushy. Sea­son. Put ku­mara and pota­toes in a large bowl. Bash to­gether with a fork – for a slightly chunky con­sis­tency. Add fried onions and cab­bage and mix. The mix­ture should stay to­gether when pressed, you may need to add some more melted but­ter if it looks dry. Sea­son to taste. Form the mix­ture into rounds by press­ing into a 10cm di­am­e­ter cookie cut­ter, the mix­ture should be about 2.5cm thick.

For the horse­rad­ish crème fraiche, mix horse­rad­ish, mus­tard, a squeeze of le­mon juice, zest of a le­mon and sea­son to taste.

For the dress­ing whisk olive oil and le­mon juice and sea­son.

To as­sem­ble the dish: have a large pot of wa­ter boil­ing with a ta­ble­spoon of vine­gar in it, in which to poach the eggs. Heat one tea­spoon of oil in a frying pan with one tea­spoon of but­ter. Fry bub­ble and squeak cakes and brown un­til both sides golden brown. Trans­fer to a warm oven while you com­plete the next part of the dish.

Por­tion the salmon into six. When you are ready to serve, poach the egg by swirling the sim­mer­ing wa­ter and drop­ping the eggs into the vor­tex. Re­move when just set and dry off on a clean tea towel. Place the bub­ble and squeak on a warm plate, dress the rocket and put a small amount neatly on the bub­ble and squeak. Ar­range the salmon on top of the rocket and place a spoon­ful of the crème fraiche on top. Care­fully sit the poached egg on the crème fraiche. Sprin­kle with some chopped dill.

In­gre­di­ents

1 kg hot smoked salmon (at Quee­nies we tea smoke our own) 500g agria pota­toes 300g golden ku­mara 1 large brown onion ¼ savoy cab­bage 50g un­salted but­ter 1 bag rocket 250g crème fraiche 2 tbsp grated fresh horse­rad­ish (or horse­rad­ish sauce if fresh not avail­able) 1 tsp Di­jon mus­tard 1 le­mon Dill fresh Salt & Pep­per 6 eggs Splash of white vine­gar

Dress­ing

100ml ex­tra vir­gin olive oil (good qual­ity) 30ml le­mon juice Salt & pep­per

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