Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

As a chef I have always loved the aroma of fresh basil. Planting basil next to tomato plants helps with disease resistance so it is often used with tomato in companion planting. Pairing the two ingredients in a dish also enhances and compliments each other well, but let's bring that flavour to another level.

I have noticed since growing micro greens how the aroma is more pronounced and so is the flavour. The concentrated flavour is sweeter and infuses quickly with sauces at the last minute, without bruising or cutting up mature leaves. This is my new flavour secret; you could wait for some of your basil to mature during summer, but gram for gram, the flavour is slightly less distinct. Sow heaps of basil seed and harvest while they are young for a taste treat sensation.
The recipe for this week uses potatoes, sour cream and smoked salmon – a combination that goes together well. Basil micro greens and a tomato and basil dressing complete this restaurant-style starter. Living micro greens selections will shortly be available at the Good Earth Organic store in Gate Pa, we also sell them at the Bethlehem market.

Smoked salmon and new potato terrine
Serves four

Ingredients

200g smoked salmon slices

3 Tbsp sour cream

4-5 medium scrubbed new potatoes

Small bunch of fresh dill or chives, chopped

Flaked sea salt and freshly ground black pepper

50mls avocado oil

150mls tomato juice

Small hand full of basil micro greens

Method

Cut potatoes into even slices, boil in salted water till just cooked, but not falling apart. Drain and season well and while still warm carefully mix through the sour cream. Line a loaf tin with plastic wrap then line that with a layer of smoked salmon, allowing spare to fold over top so the whole terrine is encased. Place a layer of potatoes on the bottom then a layer of smoked salmon and a sprinkle of chopped dill or chives. Repeat the process until loaf tin full. Fold the last layer of smoked salmon to encase, then cover in plastic wrap and place a heavy weight on top to compress. Chill in the fridge for a least two hours or overnight. This allows the starch from the potatoes, sour cream and smoked salmon flavours to permeate the terrine and set. For the tomato dressing, whisk the tomato juice and avocado oil together, season with salt and pepper and drop in a few micro basil leaves to infuse. Leave this dressing at room temperature. When ready to serve, simply turn out terrine, unwrap, cut and serve with dressing and for that extra burst of flavour – a sprinkle of micro basil. Compliment the flavour even more by serving with a pear-scented Pinot Gris.