Wild garlic smashed potatoes with smoked salmon and hollandaise sauce

Wild garlic smashed potatoes with smoked salmon and hollandaise sauce

“For me, spring means enjoying the outdoors. The first rays of sunshine allow us to enjoy the Limburg hills and endlessly stroll through the fields. Often you can find many types of plants and herbs in the wild, such as purslane and chives, which are perfect for cooking. Wild garlic is a seasonal favourite that can be used in so many different ways. It instantly creates the flavour of Spring on your plate. Wild garlic is easy to grow in your own garden. Or, if you are feeling particularly adventurous and can get outdoors, there is nothing like foraging on your own, experiencing nature intensely, and knowing exactly where your food came from.‘

Raymond Remmen – Chef de cuisine Lunchrestaurant l’Auberge – Château Neercanne

Ingredients (for 4 persons)

  • 6-8 floury potatoes
  • 100/150g wild garlic, well washed and roughly cut
  • 50g room temperature butter
  • About 300g. smoked salmon or substitute with smoked trout
  • 150g Chopped shallot
  • 100ml White wine
  • 100ml white wine vinegar
  • 100ml water
  • Black pepper and salt
  • Chopped Chives
  • 4 egg yolks
  • 200g melted butter

*Wild garlic is a sure sign that Spring is on its way. Want to make this recipe all year round? Replace this wild plant with spinach and a clove of garlic.


  1. Boil the potatoes in salted water for about 20 minutes, until tender when pierced with the tip of a knife.
  2. While the potatoes are cooking, start preparing the hollandaise sauce.
  3. Put 100g shallot in a pan over medium heat. Add the wine, vinegar, water and season with pepper and about 5g. salt. Reduce to a lower heat and let it simmer until 1/3 remains (about 100ml).
  4. Strain mixture into bowl and place over a hot water bath. Add egg yolks and use an electric mixer or whisk to beat the eggs. Stir in the melted butter. Once completed place sauce aside.
  5. Drain the potatoes after about 20 minutes of boiling and let them steam for a while. Roughly mash with a fork.
  6. In a pan, simmer the remaining shallot with the butter until translucent. Add the wild garlic and turn off the heat. The wild garlic will shrink almost immediately.
  7. Mix in potatoes and season with salt and pepper to taste
  8. Divide the potatoes among four plates. Add a layer of smoked salmon (about 80 g) and top with hollandaise sauce. Garnish with chives to finish the dish and enjoy!

Tips from Raymond to make a perfect mashed potato dish

  1. Use floury potatoes, as a firm boiling potato often gives a gluey texture if you cook it too long.
  2. Roughly smash the potatoes, leaving the potato skins, flakes and lumps intact, which creates an interesting mix of different textures.
  3. Introduce an acidic element into the potatoes. This makes the taste experience lighter and surprisingly different. Many potato dishes are often rich in fat and therefore heavier to eat. Adding a tiny splash of vinegar transforms the dish and deepens the flavour profile.

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