Charred leeks, trout roe and venison with fried potatoes

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2

 


By Niklas Ekstedt
From Saturday Kitchen

Ingredients

For the air-dried venison

  • 200g/7oz salt
  • 400g/14oz piece venison loin

For the charred leek cream

  • 200ml/7fl oz double cream
  • 1 leek, charred on a gas flame
  • 2 tbsp lemon juice
  • salt

For the fried potatoes

  • 2–3 Maris Piper potatoes, peeled, thinly sliced and rinsed
  • 500ml/18fl oz vegetable oil
  • salt

For the charred leeks

  • 2 leeks, charred on a gas flame
  • 4 tbsp trout roe
  • 1 tsp chopped shallots marinated in 1 tbsp lemon juice (about 1 hour)
  • 1 tsp chopped fresh chives
  • 4 tbsp charred leek cream, from above
  • 2 tbsp grated air-dried venison, from above