Pan-fried smoked salmon with potato and horseradish salad
This is a great, delicate little starter and introducing a bit of piquant horseradish to a thick slice of smoked salmon gives it a new dimension. If you are using a whole side of salmon, just cut slices at less of an angle than normal and about cm thick – or ask at a deli counter.
4 slices of smoked salmon about cm thick and weighing about 60-80g each
250-300g small potatoes cooked in their skins and peeled
2-3 spring onions, trimmed and finely chopped
1tbsp freshly grated horseradish
4tbsp cider vinegar
Salt and freshly ground black pepper
2-3tbsp olive oil
Cut the potatoes into cm-thick slices and warm them in a pan with the spring onions, horseradish, vinegar and oil and season to taste.
Heat a dry, preferably non-stick frying pan and cook the salmon for 10 seconds on each side on a high heat. Spoon the potatoes on to warmed serving plates and lay the salmon on top.
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