Name: Martin Boetz’s potato salad with smoked trout
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 500 gm kipfler potatoes, scrubbed; 50 ml white wine vinegar; 1 egg, at room temperature; 1 cup watercress sprigs (loosely packed); ½ cup flat-leaf parsley, torn (loosely packed); 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

Martin Boetz’s potato salad with smoked trout

Australian Gourmet Traveller recipe for potato salad with smoked trout by Martin Boetz.

Serves 8

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

500 gm kipfler potatoes, scrubbed

50 ml white wine vinegar

1 egg, at room temperature

1 cup watercress sprigs (loosely packed)

½ cup flat-leaf parsley, torn (loosely packed)

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

Main

1.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).

2.Cook egg in a saucepan of boiling water (8 minutes for hard-boiled), drain, refresh under cold running water, peel and set aside.

3.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.