This creamy, crunchy mouth-watering salad is a great dish to serve up at a summer party.
Ingredients
- 500 g kipfler potatoes scrubbed
- 60 ml macadamia oil
- 30 ml red wine vinegar
- 2 tsp caster sugar
- 2 tsp Dijon mustard
- 100 g rocket
- 2 celery sticks finely chopped
- 4 green onions finely sliced
- 1 tbsp capers
- 1/2 cup macadamias roasted, roughly chopped
- 1x 300 g smoked trout skin and bones removed, flaked
Macadamia preserved lemon mayonnaise
- 1 egg
- 1 pinch salt
- 1 tbsp lemon juice
- 250 ml macadamia oil
- a few drops Tabasco sauce
- 1 lemon finely zested
- 1 preserved lemon pulp removed, finely diced
- 1/4 cup flat leaf parsley leaves finely chopped
Instructions
- Place the potatoes in a saucepan and cover with cold water. Cook, uncovered, over medium heat for 12 minutes or until tender. Drain and cool slightly, then cut into 1.5cm-thick slices.
- To make the dressing, in a large bowl whisk together macadamia oil, vinegar, caster sugar and Dijon mustard and season well. Add the rocket, celery, green onion, capers, macadamias and sliced potatoes.
- Place potato salad onto individual serving plates and top with the smoked trout. Serve with macadamia preserved lemon mayonnaise (recipe below).
Macadamia preserved lemon mayonnaise
- To make the mayonnaise, place the egg, salt and lemon juice in a large glass or ceramic bowl. Place the bowl on a damp cloth to stop it from moving when you are whisking. Whisk with a balloon whisk until the mixture begins to thicken.
- Pour a few drops of the macadamia oil into the egg mixture and whisk until combined. Continue adding the oil 1 tablespoon at a time, whisking well in between each addition. If the oil is added too quickly it may not be incorporated properly and the mayonnaise could separate or curdle*.
- Once all the oil has been incorporated, add the Tabasco, zest, preserved lemon and parsley. Mix well and season to taste.
Notes
*If your mayonnaise curdles during preparation, it can be rescued! Place an extra egg yolk in a large clean bowl and whisk to a smooth paste. Slowly add the curdled mayonnaise a spoonful at a time, whisking well after each addition.
Nutrition
Calories: 953kcalCarbohydrates: 10gProtein: 20gFat: 95gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 72gTrans Fat: 1gCholesterol: 120mgSodium: 179mgPotassium: 604mgFiber: 3gSugar: 4gVitamin A: 1194IUVitamin C: 27mgCalcium: 101mgIron: 2mg
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