Smoked Salmon Potato Stack topped Purslane Yoghurt and Fennel and Apple Slaw
1 slice fresh salmon per person (2-3 cm)
1 tablespoon brandy
1 tablespoon brown sugar
Line a deep roasting dish with tinfoil. Sprinkle in a handful of untreated sawdust.
Sit a cake rack into the roasting dish. Place salmon skin side down on the rack.
Sprinkle with brandy and brown sugar.
Cover the roasting dish tightly with tin foil.
Place the dish over high heat on a barbecue or gas for 5-6 minutes.
Transfer to oven for another 6-7 minutes at 200 C.
Leave to cool before removing the tinfoil.
Fennel and Apple Slaw
1 bulb Florence fennel, cut in half and sliced thinly
1 apple, cored, quartered and sliced thinly
1 cup thinly sliced green cabbage
2 tablespoons chopped fennel fronds
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
sea salt and ground black pepper to taste
Combine vegetables in a bowl.
Mix apple cider vinegar and extra virgin olive oil together.
Toss through salad before serving.
Turkish Purslane Salad with Yogurt
2 bunches purslane or a bag of baby spinach , stems removed
½ cup, more or less, thick Greek yogurt
1 clove garlic, crushed
½ cup chopped fresh dill
Sprinkle of paprika for garnish
In a medium mixing bowl, stir together purslane, garlic and just enough yoghurt to cover the purlsane well. Season with salt, and garnish with a sprinkle of paprika.
Serve immediately, or chill.
As the salad sits, the yoghurt will release its watery liquid, simply drain this off to serve.
Sliced Potato Cakes
1 potato for 2 people
Sea salt and freshly ground black pepper
2 tablespoons vegetable oil
½ cup finely grated parmesan or pecorino cheese.
Preheat oven to 200 degrees Celsius
Mix ingredients together in a bowl.
Place potato slices in a circle to make a cake.
Bake for 10-15 minutes until potato cakes are crisp and golden
Place a potato cake on a plate. Sit the smoked salmon on top followed by purslane yoghurt and slaw.