Nigel Slater's recipe for Jerusalem artichokes, smoked salmon and lemon

This is a rather festive and light lunch dish with smoked salmon toppings. The dressing should be shiny and lemony.

Rub 400g of Jerusalem artichokes, taking great care to get into the ridges and furrows. Cut each tuber in half lengthwise and put them in a roasting pan. Pour 3 tablespoons of olive oil, a little salt and black pepper and toss the artichokes so that they are well coated.

Cut 1 lemon into two, add it to the pan without pressing, then roast for 35 minutes at 200C/thermostat 6 until the artichokes are tender when pierced with a knife.

Tear or slice 200g smoked salmon trimmings or smoked salmon pieces into small pieces. Coarsely chop 10g of parsley leaves and put them in a bowl with 2 teaspoons of capers and a little ground black pepper.

Remove the roasted artichokes from the oven and make a dressing by mixing together 3 tablespoons of roasted lemon juice from the can, then return everything to the can.

Stir to dissolve any crusty pieces of the can in the vinaigrette, then pour over the parsley and capers.

Toss the vinaigrette, roasted artichokes and smoked salmon.

Use smoked salmon trimmings if you can find them - they are cheaper and have just as much flavor as thin slices.

If you can, tear rather than slicing smoked salmon with a knife (for no other reason that it looks better that way.)

Smoked mackerel, torn into large chunks, will work just as well b good instead of smoked salmon.

If artichokes aren't your thing, try the recipe with floury potatoes instead. I think it's worth peeling them first.

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