Staffordshire Fine Foods

Perfect with smoked salmon

At this time of year you will find wild garlic in abundance. You can’t help but smell the pungent aroma as you walk through the woods. If you harvest it yourself, it is always best to use gloves and then wash the leaves carefully when you get home. As long as you are not taking the bulb and root, you stay on the right side of the law with regards to foraging.

After you have washed the leaves, stack them up and roll into a cigar. Then chop thinly across the cigar and you have a “chiffonade”. For every 6 leaves or so, you are looking at adding 4 tablespoons of mayonnaise. This will taste quite tart now, almost like tartare sauce. To cure that, add a tiny pinch of fine sea salt and maybe a teaspoon of fruit vinegar or balsamic vinegar.

This can be used to accompany smoked salmon or even as a topping for burgers from the barbecue. Ideally, this is made and used fresh as it doesn’t store too well.