Potato salad and horseradish cream

AT A GLANCE

  • Serves 6 - 8 people

"Restaurant Schønnemann is the go-to place in Copenhagen for old-school smørrebrød and fish (and schnapps, but that's another story)," says Beau Clugston. "We've had a few Noma Christmas parties there. You always get whipped cream and horseradish on top and this salad is an adaptation to suit our Australian lifestyle." Start this recipe a day ahead to infuse the horseradish cream.

  • 1kg small new potatoes
  • 200 gm (about 20) mixed cherry tomatoes, halved
  • 150 gm (1 small) telegraph cucumber, half-peeled, cut into 1cm-2cm pieces
  • ½ cup (loosely packed) dill, coarsely chopped
  • ½ cup (loosely packed) 2cm chive batons
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  •  
  • Horseradish cream
  • 200ml pouring cream
  • 20gm (¼ cup) finely grated horseradish
01   For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. Before serving, whisk to soft peaks and season to taste. (If you don’t have time to let the cream infuse, use lots more horseradish.)
02   Place potatoes in a large saucepan of cold salted water, bring to the boil, then simmer until just tender (15-18 minutes). Drain and set aside in the pan to steam dry and cool, then halve.
03   Combine tomatoes, cucumber and herbs in a bowl, add potatoes and mix well. Season to taste. Whisk olive oil and vinegar together to combine and toss through salad. Serve with horseradish cream as a dipping sauce.

Topics:

POTATO, BEAU CLUGSTON, HORSERADISH, TOMATOES, VEGETARIAN, SALAD

Recipe:

BEAU CLUGSTON

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

May 2017

May 2017

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