Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Nick Nairn Oak Smoked Salmon
To make the pikelets, add the milk and butter to a saucepan on a medium heat. Whisk until the butter has melted, then remove from the heat and add the mashed potato, flour and eggs and whisk together. The mixture will have thickened. Rest for 30 mins then decant into a squeezy bottle.
Place a large frying pan on a medium to high heat, add a tbsp of veg oil. When hot, squeeze out several small disks of batter and fry for about 3 mins, turn and fry on the other side for 2 mins. Remove from the pan. Repeat until the batter is all used.
For the dressing, add a finely chopped shallot, the chopped capers and parsley to a small bowl. Add the juice and zest of a lemon, plus some olive oil and mix well.
In another small bowl mix the grated horseradish with the crème fraiche.
Slice the apple half into matchsticks, avoiding any core. Add to the watercress and frisee leaves. Mix the horseradish cream into the salad leaves, setting a little aside to go on the pikelets.
Slice the salmon and remove any dark meat.
Spoon a little horseradish cream on the pikelets, add the salmon pieces. Serve with the dressing drizzled over and with the dressed salad. If serving as canapes, add a little salad to each pikelet before adding the salmon. Grind over black pepper and serve with a lemon wedge.