Guest post – Working London Mummy – Smoked Salmon with Candy Beetroot Jelly and Purple Potato Crisps
We’re incredibly lucky to have a guest recipe post from a true food blogging hero, Nazima Pathan of Working London Mummy.
The blog strapline may be ‘Feeding my family. One meal at a time’ but as you will see, there’s a lot more joy in her cooking and writing than just putting food on the table. The blog is big on beautiful desserts and cakes but taking in everyday savouries for the family and stunning restaurant style dishes such as the one that follows. Photography is always spot on and for balance the blog takes in food events and covers issues with personality and charm.
Nazima was a worthy winner of our recent ‘Forman’s Jubilee Bake Off’ for good reason – click here to see our judges’ comments.
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Courtesy of http://www.workinglondonmummy.com/
Smoked Salmon with Candy Beetroot Jelly and Purple Potato Crisps
The smoked salmon from Forman & Field is delicious, the slices have a beautiful texture and are smoked just right. Not overly strong nor too salty. I was sent some of it to develop a recipe for this guest post. After a lot of deliberation, my husband and I decided on these smoked salmon ‘flowers’ on a bed of purple potato crisps and a strip of candy beetroot jelly. Some sour cream and capers to top it off.
The delicacy of a fine smoked salmon pairs well with the light beetroot jelly in this recipe. Purple potato crisps made using the Vitelotte variety offer a different texture and add a visual complement in this easy to create dish. The best thing is that you can prepare ahead and assemble at the last minute. We used candy beetroot, mainly because it is such a lovely colour, and although it is not cheap you only need a couple of them. If you cannot source it then normal beetroot is fine. The jelly may be slightly more strongly flavoured but you can reduce the time you simmer the beetroot.
Here is how we made this recipe.
Ingredients (to serve 6):
2 Candy Beetroot
1 and a half teaspoons caster sugar
Pinch of star anise
1 teaspoon balsamic vinegar
Gelatine powder (use dose indicated on packet, around 1 teaspoon)
6 slices of smoked salmon
6 teaspoons of Sour Cream
6 large capers
Salt and Pepper to season
3 large Vitelotte potatoes (or other purple potato variety)
Olive oil spray
Method:
Firstly prepare the jelly. Peel and cut the beetroot into small pieces. Place in a saucepan with the sugar, vinegar and star anise. Cover with 350ml of water and bring to the boil.
Simmer on a low heat for 10 minutes and then drain the liquid using a sieve into a measuring jug. Note the volume (it is likely to have reduced somewhat) and pour into a clean saucepan. Bring to 95 Deg C and add the gelatine in an amount indicated by the manufacturer (in my case it was 1 level teaspoon per 500ml so I used half that since I had around 250ml left). Remove from the heat and pour onto an oiled greaseproof paper placed in a small rectangular baking dish to a depth of no more than 4mm.
Once it has set, carefully remove the greaseproof out of the dish and lay it on a chopping board. Cut strips of jelly about 2.5cm thick. Leave the jelly on the greaseproof until ready to assemble.
Now to the potato crisps.
Preheat oven to 140Deg C. Peel the potatoes and using a food processor, mandolin or sharp knife cut wafer thin slices. Spritz with olive oil spray on both sides and place on a baking tray. Bake for around 20 minutes until the edges start to curl up Remove from oven and sprinkle a little sea salt and ground pepper over them. They will crisp up a little more as they dry and cool. Store in an airtight container.
For the salmon, take a slice of salmon and cut into slices around 2.5 cm wide. Carefully roll these up and fluff out one end of the roll to create a flower shape. You need 3 flowers per plate.
To assemble the dish place a salmon flower in the centre of the dish. Use a palette knife to lay a strip of jelly across the salmon.
At each end arrange the potato crisps and place a salmon flower on top of this.
Use a teaspoon to place a quenelle of sour cream on the middle flower on top of the jelly and place a caper on top. Ready to serve!
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