Mini Smoked Salmon and Grana Padano ‘gattò' (pies)
This recipe has been created by Francesco Mazzei, owner of the restaurants Sartoria, Radici and Fiume in London.
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Serves 12 portions - 6 people Preparation Time: 40 Minutes Difficulty: Easy
Boil the potatoes in salted water for around 10-15 minutes until soft and then drain the water and mash them with the milk.
Then add half the Grana Padano and nutmeg to make a smooth purée. Grease 12 small oven-proof bowls or ramekins with half the butter and line them completely with half the breadcrumbs. Spread half (or more) of the mashed potato into the bowls and then add the mozzarella, Grana Padano and smoked salmon (keep some for decoration). Top with the remaining mashed potatoes then even it out so that the surface is nice and flat. Sprinkle the bowls with the rest of the breadcrumbs and add a little butter to the top of the breadcrumbs to help the breadcrumbs brown.
Bake in an oven (at 180 °C) for about 10 minutes. Top with the remaining fresh smoked salmon and chopped chives to serve.