Tasmanian Smoked Salmon served with Grilled Baby Potatoes and Fresh Greens Drizzled with Meander Valley Crème Fraîche
Recipe by Penelope Sattler, Barnbougle Dunes Lost Farm, Bridport, Tasmania, Australia, 2012
Boil the potatoes for 10 minutes until just cooked. Set aside to cool.
Combine the balsamic vinegar and sugar in a small saucepan and reduce by half; set aside. Use a sharp knife to julienne (thinly slice) the asparagus, beans, and snow peas at an angle to create the greatest length. Put the sliced vegetables in a stainless steel bowl. Pour boiling water over greens and leave for 3 to 4 minutes. Refresh the vegetables in iced water.
Thinly slice the potatoes from top to tail, creating different-sized circles. Sprinkle with coarse salt and olive oil, and grill until golden brown. Remove potatoes from the grill and rub with chopped herbs and pepper.
To make an individual serving, arrange some rocket (arugula) down the middle of a rectangular plate. Scatter 4 or 5 pieces of potato on top of the rocket. Wrap the smoked salmon around your thumb and roll off to make a rosette. Place the salmon evenly down the center of the plate. Quenelle the crème frâiche and place between the salmon rosettes. Drizzle the balsamic reduction across the plate. Place some of the mixed vegetables on top of the salmon rosettes.
Garnish with a wedge of lemon or lime.
2008 Pipers Brook Vineyard Estate Chardonnay