Salmon with citrus, red-onion flowers, potato gnocchi and wild-garlic cream sauce
700g potatoes 2 egg yolks 150g 00 pasta flour Salt and ground white
pepper Semolina for dusting
4 red onions 4 citrus fruits (I used lemons and blood oranges, but any will do) 4 salmon fillets Salt and ground black
pepper Juice of 1 lemon 50ml olive oil
100g wild garlic 1tspn vegetable bouillon
powder 300ml boiling water 50ml double cream
Boil the potatoes in their skins until tender, but not breaking up. Drain and, when cool enough to handle, remove the skins and pass through a ricer. Set aside to cool completely, then add the egg yolks, flour and seasoning. Mix well to a dough. Sprinkle a tray with semolina, roll the dough into long sausages, cut into dumplings and mark them either with a fork or on a gnocchi board. Return to the tray with the semolina and set aside. Preheat your oven to 180˚C/350˚f/gas mark 4.
Peel the red onions and cut the tops off, then trim the bases so that they sit flat, but the roots stay intact. Next, cut them into eighths from above, but don’t cut all the way down to the base—they need to retain their shape, so that they open to look like waterlilies. Drizzle with olive oil and arrange on a parchment- or foil-lined baking tray.
Cut the citrus fruit into slices and add to the baking tray, then lay the salmon fillets on top, season, drizzle with olive oil and add a squeeze of lemon juice. Bake for about 18–22 minutes, until the salmon is just cooked, but still moist inside.
In a large pan, fry the wild garlic until gently wilted, then sprinkle with the powdered vegetable bouillon. Add the boiling water and simmer gently for a few minutes, before adding the cream. Keep over a low heat.
Bring a large pan of salted water to a boil, drop the gnocchi in and, when they float, remove them with a slotted spoon. Add the cooked gnocchi to the frying pan with the wild-garlic sauce and heat everything through.
Serve the gnocchi and sauce with the salmon and red-onion flowers, plus one final squeeze of lemon juice.