• 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.