Nigel Slater’s recipe for Jerusalem artichokes, smoked salmon and lemon

This is a rather festive, light lunch dish with smoked salmon trimmings. The dressing should be bright and citrussy.

Scrub 400g of Jerusalem artichokes, taking great care to get into the ridges and furrows. Cut each tuber in half lengthways and put them in a roasting tin. Pour over 3 tbsp of olive oil, a little salt and black pepper and toss the artichokes so that they are nicely coated.

Cut 1 lemon in half, add it to the pan without squeezing, then roast for 35 minutes at 200C/gas mark 6 until the artichokes are tender when pierced with a knife.

Tear or slice 200g of smoked salmon trimmings or smoked salmon pieces into small chunks. Roughly chop 10g of parsley leaves and put them into a bowl with 2 tsp of capers and a little ground black pepper.

Remove the roast artichokes from the oven and make a dressing by mixing together 3 tbsp of the roasted lemon juice from the tin, then adding it all back to the tin.

Stir to dissolve any crusted bits from the tin into the dressing, then pour over the parsley and capers.

Toss together the dressing, roasted artichokes and the smoked salmon.

Use smoked salmon trimmings if you can find them – they are cheaper and have just as much flavour as the thin slices.

If you are able to, tear rather than slice the smoked salmon with a knife (for no other reason that it looks better that way.)

Smoked mackerel, torn into large pieces, will work just as well in place of the smoked salmon.

If artichokes aren’t your thing, try the recipe with floury potatoes instead. I do think it is worth peeling them, first.

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