This salad is one that multiplies easily, Serve as an entree, or part of a buffet main course. Use either smoked rainbow trout, hot-smoked-salmon fillets, or smoked salmon slices.
Just remember to layer this salad together, don’t toss it, and only drizzle the mayo at serving time.
Ingredients
- 2 smoked rainbow trout or 250 g hot smoked Atlantic salmon fillets, broken into large flakes
- The salad
- 500g kipfler or chat potatoes
- 1 avocado, sliced
- 1 large radish, very finely sliced
- 1/2 bunch watercress sprigs or baby rocket
- Dressing
- 100ml olive oil
- 50ml lemon juice
- 1 tbs red wine vinegar
- 1 clove garlic, crushed with a little sea salt
- freshly ground black pepper
- 2 tbs chopped mint
- 1/4 cup chopped parsley
- 1/4 cup finely chopped green shallots
- 1 stalk celery, finely chopped
- 1 tb baby capers
- Lemon Mayo
- 1 cup good quality whole egg mayo
- 1 1/2 tbs lemon juice
- finely grated zest of one lemon
Instructions
Cook the potatoes in salted water until tender when pierced with a knife. Drain, and allow to cool a little before peeling and slicing.
While the potatoes are cooking make the dressing.
Dressing
Place the olive oil, lemon juice, vinegar, garlic, salt and pepper in a bowl and whisk until combined.
Add the herbs, spring onions celery and capers
Add the still-warm potatoes to the dressing and stir gently to combine.
Lemon Mayo
Combine the ingredients well. If the mixture is too thick to drizzle, just add a little milk or cream to thin to the right consistency.
To serve
Just remember to layer this salad together with the trout,potatoes, avocado and watercress. DON'T TOSS IT
Drizzle the lemon mayo at serving time.
