Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Ingredients
For the hot smoked salmon
- 400g/14oz salmon fillet
- 150g/5½oz rice
- 150g/5½oz Demerara sugar
- 50g/1¾oz loose leaf black tea, such as lapsang souchong
For the tart
- 2 tbsp extra virgin olive oil
- 2 red peppers, deseeded and cut into strips
- 1 fennel bulb, finely chopped
- 3 garlic cloves, thinly sliced
- 1 tsp chopped fresh thyme
- 1 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1 pre-baked savoury pastry shell
For the dressing
- 1 tsp hot smoked paprika
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 shallot, finely chopped
- salt and freshly ground black pepper
To serve
- 4 small Jersey Royal potatoes
- 3 spears British asparagus
Method
To make the hot smoked salmon, line a roasting tin with kitchen foil and scatter over the rice, sugar and tea. Place a wire rack on top and lay the salmon on that. Cover with foil and place the baking tray over a medium heat to smoke gently for about 10 minutes, or until cooked. Remove from the heat and leave, covered, to cool.
To make the tart, heat the oil in a sauté pan over a medium heat and cook the peppers with the fennel, garlic and thyme for 10 minutes. Add the vinegars and coat the vegetables well, then pour the vegetables into the pastry case and keep warm.
To make the dressing, mix the ingredients together in a bowl and season with salt and pepper.
To serve, bring a saucepan of water to the boil and cook the Jersey Royals for 10–15 minutes or until cooked. Add the asparagus for the last 2 minutes then remove the asparagus and set aside. Cool the potatoes slightly, then thinly slice, and set aside.
To assemble, arrange the sliced potatoes on a plate, top with the tart and asparagus spears and the salmon gently broken on top. Drizzle with the dressing and serve.