Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

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Ingredients

4 salmon steaks
Madagascan pepper gnocchi
500 g mashed potato
20 g butter
1 large free range egg
30 g flour
50 g crushed Madagascan pepper corns
salt to taste
For the sage and lemon butter
200 ml cream
30 ml white wine
30 ml fresh lemon juice
50 g unsalted butter
10 g sage
salt and white pepper to taste

Cooking Instructions

For the gnocchi
Peel and boil potatoes, when the potatoes are cooked let them steam dry (run off steam) and then mash.

Add butter, egg, flour, pepper and salt to taste. Mix into a ball and then roll into a snake. Cut into 2cm pieces and indent with your little finger. Flour the table so that the gnocchi does not stick.

In a pot boil 2 litres of water that has been lightly salted, turn the water to simmer and put in the gnocchi.

When the gnocchi floats to the top of the water, it is cooked.
Place the gnocchi into the lemon butter and toss so that the sauce covers the gnocchi evenly.

For the sage and lemon butter
In a stainless steel pan reduce the cream, white wine and lemon juice to 150ml.
Take it off the heat and whisk in the butter slowly, then add the chopped sage and season to taste.

For the smoked salmon
For this you will need a smoker, if you don't have one, this dish is great with pan fried salmon.