Quite a lot going on here but all very straightforward and not too time-consuming. We highly recommend this potato salad – piquant and not to mayonaisy.
Wine Suggestion: We’ve always enjoyed albariño but have really got into it in a big way recently by exploring the Spanish, Portuguese and new areas in the world making this great grape that pairs with fish and seafood. Tonight a little off-piste the Newton Johnson Albariño from Hermanus in South Africa … which has similar granitic soils to Spain. Sunshine, Antarctic breezes and a southern African hint make this unique but recognisable and delicious with the salmon, capers etc.
Smoked salmon on the barbecue with tomato salad and potato salad – serves 4
- 4 lightly smoked salmon fillets (we bought ours in M&S)
FOR THE CHIVE DRESSING:
- a small bunch of chives
- 1 small shallot, finely chopped
- 90ml (6 tbsp) of extra virgin olive oil
- 1 tbsp white wine vinegar
- ½ tsp salt
FOR THE TOMATO SALAD:
- 6 tomatoes, finely sliced
- 1 smal red onion, finely sliced
- a pinch of caster sugar
- 1 tbsp extra virgin olive oil
- 1 tsp sherry vinegar
- a handful of basil, torn
FOR THE POTATO SALAD:
- 1 kg new potatoes – we used Jersey Royals
- 2 banana shallots, finely chopped
- 2 eggs, hard-boiled, peeled and chopped
- 2 tbsp capers
- a handful of cornichons, finely chopped
- 4 tbsp olive oil
- 1 tbsp sherry vinegar
- 2 tbsp mayonnaise
- a small handful of parsley and dill, chopped
Start by boiling the potatoes for the salad in salty water until tender, then drain and set aside to cool.
Get your barbeuce on to heat up.
When the potatoes have cooled, cut them into halves or quarters and mix with the rest of the potato salad ingredients. Set aside until ready to serve.
For the chive dressing, set aside 4 chives for a garnish and finely slice the rest. Mix them with the shallot, olive oil, vinegar and salt.
For the tomato salad, arrange the sliced tomatoes on a serving plattter and scatter over the red onion. Season well with salt, pepper and sugar, then dress with the oil and vinegar and garnish with the basil.
Brush the fish with a little oil and cook over a hot barbecue for a couple of minutes on each side.
Spoon some chive dressing on each plate and top with the cooked salmon. Garnish with the remaining chives and serve with the tomato and potato salad.
(Original recipe from Rick Stein’s Food Stories, BBC Books, 2024.)
We can’t resist those little plastic tubs of pork rillettes found in the fridge section of French supermarkets. Here’s what happened the end of the tub we brought home. No more rillettes until next year… unless we try making it ourselves of course.
Jono & Jules do food & wine 