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Recipe_25A

Smoked Salmon Breakfast With Baby Truss Tomatoes, Quail Eggs, Duck Fat Potatoes, Dill Cucumber Salsa, Crème Fraîche
By Mark Woloszyn
The Tassal Salmon Shop, Melbourne

Ingredients

4 slices smoked salmon
75 ml duck fat, melted
2 medium desiree potatoes, peeled and thinly sliced
Salt and pepper
8 baby vine ripened tomatoes
Rock salt
100 grams cucumber, peeled and small diced
1/3 bunch dill, chopped
1 shallot, finely diced
1 lemon, zest and juiced
50 ml extra virgin oil
4 quail eggs, boiled and peeled
50 grams crème fraîche


Method

featured-smoked-salmon

Preheat oven to 200°C. Bring slices of salmon to room temperature. Line 4 ceramic ramekins with baking paper and put duck fat into ramekins. Place slices of potato in and season each layer, bake for 15 minutes or until potatoes colour. Let rest and slide out after 5 minutes. Place tomatoes onto tray covered in rock salt and roast in oven for 5 minutes.

Combine cucumber, dill, shallot, lemon juice and zest in a bowl and mix well. Drizzle in oil and stir well, season to taste.

To assemble: Place potato stack on plate, place salmon, tomatoes and salsa next to potato.
Place quail eggs on top of potato. Finish with quenelle of crème fraîche.

 

"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"

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Tuesday, 20 December 2011 09:22