Shetland Smoked salmon tatins

Shetland Smoked Salmon&Samphire&Herbs&Crowdie potato tatins, Duck egg & lime mayo, seasonal leaves, our fishy option today.

Ingredients

Smoked salmon slices

samphire

Chopped chives

Spring onion, sliced finely in diagonal

Parsley leaves( not chopped, but whole).

Waxy potatos simply boiled,peeled and crushed

Crowdie

Butter

Sea salt flakes

Freshly ground pepper

Preparation

Line a muffin tin with butter

Cover with smoked salmon slices to the brim, add the potato mix( potato, all herbs, Crowdie cheese ,the samphireand season to taste).Overlap the ends of the salmon slices.

Top with a round of puffpastry ( you can make your own, but a ready made works as well).Make sure to tug in the ends of the pastry all around the edge of the tin

Egg wash it and bake at 220 C for 20 minutes.

Take out of oven and let rest a bit , like 5 minutes and then turn by placing a plate or board before turning so they do not crumble.

Serve with seasonal salad, a nice mayo of your liking and some Keta and wedge of lime or lemon.

We made a Samphire Butter with white balsamic and squeeze of one lime to go with it today:

Simmer in a pot the Samphire,some parsley stalks and coriander stalks with butter, freshly ground pepper, add just a splash of white balsamic,and squeeze of one lime and cook for about 5 to 7  minutes until tender, blitz and pass through a fine sieve, let cool and ready to serve.

Copyright@Justlovefood Leith 2012

 

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