Salad Board of Lemon Potatoes, Prawns and Smoked Salmon

Cooking Time 25 minutes

Serves 4

INGREDIENTS


  • 500g Kipfler potatoes (or other Yellow potato)
  • 500g cold cooked prawns
  • 300g smoked salmon
  • ½ cup pickled cucumber
  • 60ml Extra Virgin Olive Oil
  • 1 lemon, zested
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tbsp dill tips
  • 1 tbsp lemon juice
  • 200g creme fraiche
  • 2 spring onion, sliced thinly into rounds
  • Green leaves to serve
  • Salt and pepper

PERFECT WITH
Yellow Potatoes

ALSO GREAT WITH
Red Potatoes

INSTRUCTIONS


  1. Place clean potatoes into a pot, cover with water, salt and bring to the boil.
  2. Simmer for 10 minutes or until a skewer easily enters the potato.
  3. In a large bowl combine extra virgin olive oil, lemon rind, mustard, garlic, dill, salt and pepper.
  4. When the potatoes are cool enough to handle, slice them into 4cm thick rounds straight into the bowl and toss to coat.
  5. Place the potatoes on a large platter at one end.
  6. Put the pickles and creme fraiche in small bowls on the platter.
  7. Arrange the prawns and salmon on the rest of the platter.
  8. Scatter dish with spring onion.
  9. Serve on a generous grazing board.

TIP: Perfect all on its own