Potato salad with smoked trout

AT A GLANCE

  • Serves 8 people

"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.

  • 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
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.

Topics:

POTATOES, PICKLES, SALAD, TROUT, SEAFOOD, SPRING, WATERCRESS, MODERN AUSTRALIAN, SIDE DISH, FISH, EGGS, CHEFS' RECIPES, PARSLEY

Recipe:

MARTY BOETZ

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN , EMMA KNOWLES

Drinking Suggestion:

FRAGRANT WHITE ROUSSANNE. , suggested by MAX ALLEN

FEATURED IN

Nov 2013

Nov 2013

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