This is a starter I like getting ready ahead of time. Smoked salmon, dill and something sharp from the shallots are hard to beat; there’s no point complicating it.
SERVES 4 starters · PREP 15 min + pickling · COOK No cook
Ingredients
- 180–200 g ready-to-eat cold-smoked salmon
- 2 small shallots, sliced paper-thin
- 4 tbsp white-wine vinegar
- 1½ tsp icing sugar
- ½ tsp fine salt
- 100 g full-fat crème fraîche
- 1 tbsp freshly chopped dill
- ½ tsp finely grated lemon zest
- 1 tsp lemon juice
- Black pepper
- Capers and extra dill, optional
- Rye bread or crackers, optional
Method
- Make the shallot pickle FIRST. Peel shallots, slice as thinly as possible and separate the rings. Mix vinegar, icing sugar and salt in a small bowl until dissolved, then stir in shallots so most pieces touch the liquid.
- Leave the shallots for at least 15–20 minutes, stirring once. They should soften and become sharp-sweet instead of harsh and raw. For a make-ahead starter, cover and refrigerate.
- In another bowl, stir 100 g crème fraîche with the finely chopped dill, lemon zest and 1 tsp lemon juice. Grind in black pepper and taste. It should be fresh and gently tart, not aggressively lemony.
- Cover the dill crème fraîche and chill until serving. Keep the smoked salmon covered in the fridge. Do not leave fish sitting on the counter while you prepare the rest of dinner.
- When ready to eat, divide salmon loosely among four chilled plates. Do NOT compress it into a solid mound. Add a generous spoonful of dill crème fraîche to each plate.
- Lift the pickled shallots out of their liquid with a fork, let excess vinegar drip off, and scatter over salmon. Add a few capers and fresh dill if you have them. Put rye bread or crackers alongside and serve immediately.
