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.
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Servings 4
Course Light Meal
Preference Dairy Free, Gluten Free
Perfect for Entertaining
Skill level Easy
Ingredients
500gkipfler potatoesscrubbed
60mlmacadamia oil
30mlred wine vinegar
2tspcaster sugar
2tspDijon mustard
100grocket
2celery sticksfinely chopped
4green onionsfinely sliced
1tbspcapers
1/2cupmacadamiasroasted, roughly chopped
1x 300gsmoked troutskin and bones removed, flaked
Macadamia preserved lemon mayonnaise
1egg
1pinchsalt
1tbsplemon juice
250mlmacadamia oil
a few dropsTabasco sauce
1lemonfinely zested
1preserved lemonpulp removed, finely diced
1/4cupflat leaf parsley leavesfinely chopped
Instructions
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.
Notes
*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.