Summer potato salad with Scottish smoked fish


Shopping List for 4 People:

100 ml white wine vinegar

200ml cold pressed rapeseed or veg oil

1 heaped dessertspoon of Dijon mustard

1 teaspoon of honey

2 teaspoons wholegrain mustard

2 shallots

25g of parsley or chives

500g of new potatoes

4 smoked mackerel or roast smoked salmon fillets

Watercress

Salt and pepper

 

Equipment:

A stick blender and plastic jug

Saucepan

Colander

Mixing bowl

Chopping board and knife

 

Easy Steps:

1. Wash potatoes then place in pan of salted cold water. Bring the potatoes to the boil and turn down to gentle boil for 17 mins.

2. After 17 mins check the potatoes are ready by taking one out and cutting in half. It should be cooked but not crumbly. Drain the cooked potatoes and allow them to cool down.

3. Make a dressing by placing the Dijon, honey, white wine vinegar and oil in a plastic jug (in that order)

4. If you have a stick blender use this to blitz the dressing in the jug. Alternatively use a jam jar and shake vigorously.

5. Fine chop the shallot and parsley and set aside.

6. Slice the cold potatoes into discs 3-4mm thick and place in a bowl with a generous amount of the dressing and 1 teaspoon of whole grain mustard. Season and mix gently.

7. Trim your smoked fish portions to remove any skin or bones. Cut larger fillets so to suit how you wish to present your dish.

8. Place an attractive pile of potatoes on each plate and top it with your smoked fish.

9. Mix the left over dressing with the capers, chopped shallot, parsley and teaspoon of wholegrain mustard and drizzle around the plate with a small amount on top of the fish.

10. Garnish the fish with some watercress then tuck in and eat!

 

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