Smoked Salmon Tartare With Potato Rosti, Pickled Shallot, and Dill Emulsion - Great British Chefs

Ingredients

• 4 large potatoes, ideally a roasting or chipping potato, like Maris Piper
• salt
• Old Bay seasoning, optional
• oil, for deep-frying
• 2 shallots, thinly sliced
• 100ml of vinegar, good quality
• 50ml of water
• 25g of cane sugar
• 4 black peppercorns
• 1 star anise
• 1 bunch of dill
• 100g of spinach
• 200ml of neutral oil
• 1 egg yolk
• 1 tbsp of Dijon mustard
• 1 tbsp of white wine vinegar
• 200g of smoked salmon
• 1 tbsp of baby capers
• 1 tbsp of cornichons, chopped
• 1 bunch of chives, chopped
• 1 tsp Dijon mustard
• lemon zest, from 1/2 lemon
• 1 tbsp of lemon juice
• 2 tbsp of extra virgin olive oil
• freshly ground black pepper, to taste
• sprigs of dill, to garnish