Potato Pikelets, Smoked Salmon

For the sauce:

• 100ml extra virgin olive oil
• 50g shallots, finely diced or in rings
• 1 lemon, zest and juice
• 1 clove of garlic, bruised
• 1 sprig of thyme
• 1 bay leaf
• 25ml sherry wine vinegar
• 2 really ripe plum tomatoes, skinned, deseeded and cut into 1cm dice
• Sea salt and mill pepper to taste
• Basil leaves from 2-3 stems, finely chopped

For the pikelets:

• 500g floury potatoes
• 60g unsalted butter, melted
• 1 egg yolk
• 250g thinly sliced smoked salmon
• 50ml horseradish
• 50ml crème fraiche
• 10 chives, most finely chopped but keep a few long batons for decoration
• 2 shallots
• 2 sprigs of dill
• 1 cucumber, sliced
• black mill pepper to taste