Yes those two Northern Bikers have a new TV series (about the third in the past twelve months). In the latest they try to go all gourmet and posh on us. From what I’ve seen so far it’s been pretty good. This post explores their ‘Smoked salmon and dill tian with warm potato galette and fennel and apple salad‘ – which is certainly a mouthful but, as we shall see, a pretty simple good-looking starter!
It only took about half an hour to make and you start with the ingredients list (hoiked straight from the BBC website, which I feel morally enabled to do seeing how I’m paying them £150 a year for re-runs of ‘Only Fools and Horses’).
For the potato galettes
- 300g/10½oz Charlotte potatoes
- 50g/2oz butter
- salt and pepper
For the smoked salmon and dill tian
- 4 tbsp crème fraîche
- 1 spring onion
- 1 tbsp capers
- ½ small lemon, juice
- 1 tbsp fresh dill
- salt and pepper
- 150g/5oz fillet salmon
- oil for greasing
For the dill and mustard sauce
- 1 egg yolk
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp caster sugar
- 2 tbsp oil
- 1 tbsp dill
- sea salt flakes
For the fennel and apple salad
- ½ small fennel, sliced
- ½ red-skinned apple, thinly sliced
- 3 tbsp chopped flatleaf parsley
- 2 tsp lemon juice
Heat the oven to 180C/350F/Gas 4.
Start with the potato galettes; get even-shaped potatoes:
Put in a bowl and mix in melted butter and salt and pepper. Carefully layer the slices to create something akin to a flower:
Bake the potato galettes in the oven for 30 minutes but watch out as they burn quick. Chill in the fridge.
Now for the tian. Gather your ingredients:
Mix the crème fraîche, spring onion, capers, lemon juice and dill in a bowl and season. Fold the salmon into the crème fraîche mixture.
Grease chefs’ rings with oil. Put the salmon mixture into the rings, compressing the mixture with the back of a spoon. Cover the tray with another sheet of cling film and chill in the fridge for at least one hour, or overnight.
Just before serving, make the dill dressing. Whisk the egg yolk, vinegar, mustard, and sugar in a bowl. Gradually add the oil to the dressing mixture in a thin stream, whisking constantly until the dressing has thickened.
Stir in the chopped dill and season with sea salt. Warm the potato galettes in some oil in a pan. For the fennel and apple salad, place the fennel in a bowl with the apple , chopped parsley and lemon juice.
Season with salt and pepper and mix until well combined.
To serve, place a potato galette into the centre of each of two serving plates. Remove the cling film and the rings from the salmon and place one on top of each potato galette. Pile a little salad on top and spoon the dill and mustard dressing around the plate.
Actually this is wrong. Where is the wine?