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Potato salad with smoked trout


"I love potato salad - it's something that comforts and nourishes me," says Marty Boetz. If you have time, marinate the potatoes a day ahead.

You'll need

500 gm kipfler potatoes, scrubbed 50 ml white wine vinegar 1 egg, at room temperature 1 cup (loosely packed) watercress sprigs ½ cup (loosely packed) flat-leaf parsley, torn 100 ml olive oil 1 smoked rainbow trout, coarsely flaked (skin and bones discarded) 3 dill pickles, quartered or sliced To serve: salmon roe To serve: whole-egg mayonnaise

Method

  • 01
  • Place potatoes in a large saucepan, cover generously with cold salted water, bring to the boil over medium-high heat, reduce heat to medium and gently boil until tender but holding their shape (30-35 minutes). Drain, then, when cool enough to handle, peel and slice into thick rounds. Combine in a bowl with vinegar, season to taste and stir to coat. Refrigerate for flavours to develop (at least an hour, or overnight).
  • 02
  • Cook egg in a saucepan of boiling water (8 minutes for hard-boiled), drain, refresh under cold running water, peel and set aside.
  • 03
  • Add watercress, parsley and oil to potatoes and mix well with your hands until leaves are coated and glossy. Layer the potato mixture, trout and dill pickles on a platter. Top with salmon roe, finely grate egg over, dollop with mayonnaise to taste and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Fragrant white roussanne.

Featured in

Nov 2013

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