A lazy brunch of fluffy, blini-style potato cakes topped with a Scandinavian-inspired smoked fish salad
- 1 medium potato (about 250g/10oz), left whole, unpeeled
- 140g/ 5oz plain flour
- 2 eggs
- 1 tbsp baking powder
- oil, for frying
- 1 tbsp chopped dill
- 200ml/ 7fl oz milk
- ½ cucumber, sliced
- 1 small red onion, thinly sliced
- 1 tsp poppy seed
- pinch caster sugar
- 1 tbsp chopped dill, plus extra to serve
- 2 x 145g packs gravadlax
MethodCool under cold water, then grate with the skin on – you’ll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
- about 500ml olive oil
- 1 garlic clove, peeled and halved
- 1 thyme sprig
- 6 x 140g skinned salmon fillets
- 600g new potato (Jersey Royals are good)
- 1 tbsp chopped chives
- 2 tsp chopped dill
- 25g butter
- 200g white and brown crabmeat
- 1 bunch watercress, stalks removed, to serve
- 1 tbsp chopped dill
- 4 tbsp extra-virgin olive oil
- juice ½ lime
- First, tip the potatoes into a pan of boiling water, then simmer for 15 mins or until soft. Drain and keep warm. Meanwhile, pour the olive oil into a thick-based pan or roasting tin that will fit the salmon fillets snugly. Add the garlic and thyme, gently heat the oil for a few mins to let the flavours infuse, then turn off the heat.
- About 20 mins before you want to serve, slip the salmon into the warm oil. Cook on a low heat for 8 mins (or 10 mins if you prefer your fish well cooked), then take off the heat. Leave the salmon in the oil for 5 mins, then remove and drain.
- Meanwhile, place the cooked potatoes into a mixing bowl and lightly crush with a fork. Add the herbs, butter and a drizzle of olive oil from the salmon, season and mix well, then fold through the crabmeat. To make the drizzle, whisk the dill, olive oil and lime juice together.
- On each plate, fill a cook’s ring with the crushed potato mix (if you don’t have a ring, spoon into a neat pile). Remove the ring and lay a salmon fillet next to it. Serve a small handful of watercress alongside, spoon around the drizzle, then serve.
- 1 tbsp vegetable or sesame oil
- 5 curry leaves
- 1 tsp brown mustard seeds
- 1 green chilli, deseeded and finely chopped
- ½ tsp ground turmeric
- 1 tsp fresh grated ginger
- 250g Greek yogurt, whipped
- 1 tbsp honey
- 175g parsnips, grated
- 1 tsp cumin seeds
- 2 green chillies, deseeded and finely chopped
- 1 tsp fennel seeds (optional)
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp baking powder
- 100g gram (chickpea) flour
- 50g semolina
- small onion, finely chopped
- 1 tsp grated ginger
- 3-4 tbsp vegetable oil, for frying
- To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.
- To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
- About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. Serve the pancakes with the honey and mustard dressing and the Curried chickpeas (see 'Goes well with') if you like.
- 1 tbsp olive oil
- 750g/1lb 10oz boned pork shoulder, trimmed of excess fat, cut into 7-8 large chunks
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2cm piece ginger, grated
- 1 tsp each cumin seeds and coriander seeds, lightly crushed
- 1 tsp chilli powder
- ¼ tsp smoked paprika
- ½ tsp dried oregano
- 2 tsp wine or cider vinegar
- 200ml beer
- 1 tbsp light muscovado sugar
- 1 small cinnamon stick
- 2 cloves
- 140g plain flour
- 75g fine or medium cornmeal
- ½ tsp baking powder
- 2 tbsp sunflower oil
- 2 ripe avocados, diced
- 12 cherry tomatoes, roughly chopped
- 6 spring onions, sliced
- 1 red chilli, finely chopped
- 1 rounded tbsp chopped coriander
- juice of ½ lime
- lime wedges, soured cream and extra coriander to serve
- Heat oven to 150C/130C fan/gas 2. Put the oil in a solid bottomed casserole dish over a medium-high heat and brown the pork in batches. Remove from the pan with a slotted spoon and set aside.
- Add the onions and cook gently until soft but not coloured, about 5 mins. Tip in the garlic and ginger and cook for 1 min more. Add the spices and oregano and cook for 30 secs more until aromatic.
- Pour in the vinegar, beer and sugar then bring to the boil and simmer for 1 min. Remove from the heat, tip into a blender and process until smooth. Pour the sauce back into the pan and add the browned pork, cinnamon and cloves, and season well. Cover with a tight fitting lid and cook on the middle shelf of the oven for about 2½-3 hrs until the meat is really tender and falls into shreds in the sauce.
- While the pork is cooking, prepare the pancakes. Tip the flour and cornmeal into a bowl with the baking powder and ½ tsp salt. Pour in the oil and 125-150ml of warm water and mix until the dough is firm, but not dry. Tip out on the work surface and knead for 1 min until smooth. Return the dough to the bowl, cover and leave to rest for 30 mins.
- Heat a frying pan over a medium heat. Divide the dough into 18 even-size pieces. Lightly flour the work surface and roll each one into a thin, neat disc roughly 12cm in diameter. Keep the remaining dough covered with cling film to stop it drying out.
- Cook the pancakes in the hot pan for about 30 secs until the underside is dry and just starting to brown in places. Flip the pancake over and cook the other side for about 30 secs. Remove from the pan and keep warm, wrapped in a clean cloth. Repeat with the remaining dough.
- Combine the salsa ingredients in a bowl and season to taste. Shred pork into sauce, then spoon onto each pancake and top with the avocado salsa and soured cream. Scatter with chopped coriander and squeeze over lime.