Award Winning Smoked Salmon

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British cobnuts are in season between August and October, but if you can't find any, use hazelnuts instead.
Serves 2

For the Causa:
1 Smoked Duck Breast – sliced
5 medium-size potatoes – good waxy ones
1 dried chiplote chilli
½ a lime
Halen Môn Sea Salt & black pepper
1 bag salad leaves - optional
For the Cobnut Vinaigrette:
2 tbsp Cotswold Gold Rapeseed Oil
1 tbsp cider vinegar
Handful of shelled fresh cobnuts
Handful of flat-leaf parsley
Halen Môn Sea Salt & pepper
Wash the potatoes and boil in salted water with the skin on until they are cooked through. Rinse with cold water and leave to cool.
Chop the chipotle chilli and put it in a mortar with 1tbsp hot water. Leave for 10 minutes and then pound into a red liquid paste.
Roughly chop the cobnuts, then finely chop the parsley. Whisk half the Rapeseed Oil and cider vinegar in a bowl until they emulsify and then add the nuts, parsley, Halen Môn Sea Salt and pepper.
Mash the potatoes, then add the remaining Rapeseed Oil, chilli paste, lime juice and a pinch of Halen Môn Sea Salt and mix well. Spoon the vinaigrette over the sliced Smoked Duck Breast and serve alongside the potato, perhaps with some very slowly roasted tomatoes.
This delicious seasonal recipe is from Matthew Steer, who also writes a wonderful Salty Plums Food Blog.
Print Recipe Here


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