Raclette with Pastrami & Smoked Potatoes

Serves 4 | Prep 40m | Cook 50m

This dish centres around beautifully crafted, hot-smoked pastrami from Rooftop Smokehouse Smoked Pastrami, a premium product made using time-honoured techniques. Unlike mass-produced cured meats, this pastrami is prepared in small batches with ethically-sourced beef and a traditional spice blend before being smoked slowly over wood. The result is a richly flavoured, juicy meat with a deep smoky aroma and a beautifully tender texture that pairs wonderfully with tangy pickles, mustard and crusty sourdough. Its subtle spice crust and balanced smoke make it just as much at home topped over roasted, smoked potatoes as it is in a classic sandwich — making it the perfect star ingredient for this modern take on raclette.

Ingredients

- 200 g pastrami, sliced or torn into bite-sized strips
- 800 g waxy potatoes, scrubbed but left unpeeled
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Sea salt and freshly ground black pepper
- 500 g raclette cheese, thinly sliced
- 100 g cornichons
- 100 g pickled shallots or onions
- 1 small bunch of pickled baby sweetcorn or pearl onions
- Fresh parsley
- Crusty bread, cut into thick slices
- A crisp green salad

Method

Smoke and Bake the Potatoes: Preheat the oven to 200 °C / 180 °C fan / Gas 6. Toss the potatoes in a roasting tray with the olive oil, smoked paprika, salt and pepper. Roast for 35–40 minutes, turning once halfway through, until the potatoes are tender with a golden, slightly crisp exterior.
Prepare the Raclette Set-Up: Once the potatoes are nearly done, set up your raclette grill at the table, with hot plates or mini skillets ready for each guest. (Alternatively, you can use a grill pan under the oven grill). Arrange the sliced pastrami, cornichons, pickled shallots and baby sweetcorn in serving dishes.
Melt the Cheese: Place a slice of raclette cheese in each raclette pan (or on a heatproof tray), and slide under the grill or cook on the heated raclette grill until just melted and bubbling. As the cheese melts, scrape it directly over the roast potatoes.
Serve & Enjoy: Serve with thick slices of bread to help soak up the melted cheese and juices.

Chefs Notes

Raclette is traditionally a communal, interactive dish — encourage guests to customise their plates with pastrami and pickles. If you don’t have a raclette grill, melting the cheese under a hot oven grill works just as well. Smoked paprika and roasted potatoes add a lovely smoky depth that pairs beautifully with pastrami.

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