500g kipfler potatoes, scrubbed
60ml macadamia oil
30ml red wine vinegar
2 teaspoons caster sugar
2 teaspoons Dijon mustard
2 celery sticks, finely chopped
4 green onions, finely sliced
1 tablespoon capers
½ cup macadamias, roasted, roughly chopped
1 x 300g smoked trout, skin and bones removed, flaked
Place the potatoes in a saucepan and cover with cold water. Cook, uncovered, over medium heat for 12 minutes or until tender. Drain and cool slightly, then cut into 1.5cm-thick slices.
To make the dressing, in a large bowl whisk together macadamia oil, vinegar, caster sugar and Dijon mustard and season well. Add the rocket, celery, green onion, capers, macadamias and sliced potatoes.
Place potato salad onto individual serving plates and top with the smoked trout. Serve with macadamia preserved lemon mayonnaise (recipe below).
1 tablespoon lemon juice
250ml macadamia oil
a few drops of Tabasco sauce
1 lemon, finely zested
1 preserved lemon, pulp removed, finely diced
¼ cup flat leaf parsley leaves, finely chopped
To make the mayonnaise, place the egg, salt and lemon juice in a large glass or ceramic bowl. Place the bowl on a damp cloth to stop it from moving when you are whisking. Whisk with a balloon whisk until the mixture begins to thicken.
Pour a few drops of the macadamia oil into the egg mixture and whisk until combined. Continue adding the oil 1 tablespoon at a time, whisking well in between each addition. If the oil is added too quickly it may not be incorporated properly and the mayonnaise could separate or curdle (see tip).
Once all the oil has been incorporated, add the Tabasco, zest, preserved lemon and parsley. Mix well and season to taste.
If your mayonnaise curdles during preparation, it can be rescued! Place an extra egg yolk in a large clean bowl and whisk to a smooth paste. Slowly add the curdled mayonnaise a spoonful at a time, whisking well after each addition.