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Recipes

Smoked salmon and dill tian with warm potato galette and fennel and apple salad

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This elegant dish for two has all the fresh tastes of spring and enough wow factor to impress any dinner date.

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Ingredients

For the potato galettes

  • 300g/10½oz waxy potatoes, such as Charlotte potatoes (each with a diameter of approximately 5cm/2in), peeled, thinly sliced on a mandoline
  • 50g/2oz butter
  • salt and freshly ground black pepper

For the smoked salmon and dill tian

For the dill and mustard sauce

For the fennel and apple salad

  • ½ small fennel, trimmed, very finely sliced (place the slices into a bowl of acidulated water until needed to prevent discolouring)
  • ½ red-skinned apple, core removed, flesh thinly sliced
  • 2-3 heaped tbsp chopped fresh flatleaf parsley
  • 2 tsp freshly squeezed lemon juice

For the potato galettes

  • 300g/10½oz waxy potatoes, such as Charlotte potatoes (each with a diameter of approximately 5cm/2in), peeled, thinly sliced on a mandoline
  • 50g/2oz butter
  • salt and freshly ground black pepper

For the smoked salmon and dill tian

For the dill and mustard sauce

For the fennel and apple salad

  • ½ small fennel, trimmed, very finely sliced (place the slices into a bowl of acidulated water until needed to prevent discolouring)
  • ½ red-skinned apple, core removed, flesh thinly sliced
  • 2-3 heaped tbsp chopped fresh flatleaf parsley
  • 2 tsp freshly squeezed lemon juice