Recipe of the Month

Fresh Smoked Salmon with Potato and Tarragon Salad

From "Taste of Sheen Falls"

Ingredients ­ suitable for 2

25g thinly sliced wild smoked salmon
1 diced cooked potato
chopped fresh tarragon leaves
citrus dressing
1 sprig of lamb's leaf lettuce or any organic lettuce
salt and white pepper

Citrus Dressing

250ml fresh orange juice
1 star anise
1 egg yolk
1 teaspoon Dijon mustard
1 teaspoon tarragon vinegar
olive oil
hazelnut oil

Method

Place fresh orange juice and star anise in a pot and reduce to a third. When cool, remove the star anise and put the reduction in a blender with an egg yolk, a teaspoon of Dijon mustard and tarragon vinegar. With blender running, drizzle olive oil and hazelnut oil until you get a thin mayonnaise type dressing. Use a little boiling water if it gets too thick.

Mix the diced potato and tarragon leaves with a little olive oil to moisten and season. Place on the centre of plate in a round mould, arrange salmon neatly on top and drizzle citrus dressing around. Garnish with lamb's leaf salad.