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Smoked trout salad with preserved lemon macadamia mayonnaise dressing
This creamy, crunchy mouth-watering salad is a great dish to serve up at a summer party.
Servings 4
Course Light Meal
Preference Dairy Free, Gluten Free
Perfect for Entertaining
Skill level Easy


  • 500 g kipfler potatoes scrubbed
  • 60 ml macadamia oil
  • 30 ml red wine vinegar
  • 2 tsp caster sugar
  • 2 tsp Dijon mustard
  • 100 g rocket
  • 2 celery sticks finely chopped
  • 4 green onions finely sliced
  • 1 tbsp capers
  • 1/2 cup macadamias roasted, roughly chopped
  • 1x 300 g smoked trout skin and bones removed, flaked

Macadamia preserved lemon mayonnaise

  • 1 egg
  • 1 pinch salt
  • 1 tbsp lemon juice
  • 250 ml macadamia oil
  • a few drops Tabasco sauce
  • 1 lemon finely zested
  • 1 preserved lemon pulp removed, finely diced
  • 1/4 cup flat leaf parsley leaves finely chopped


  • 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).

Macadamia preserved lemon mayonnaise

  • 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*.
  • 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.


Calories: 953kcalCarbohydrates: 10gProtein: 20gFat: 95gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 72gTrans Fat: 1gCholesterol: 120mgSodium: 179mgPotassium: 604mgFiber: 3gSugar: 4gVitamin A: 1194IUVitamin C: 27mgCalcium: 101mgIron: 2mg