This creamy, crunchy mouth-watering salad is a great dish to serve up at your summer party.
Smoked trout, potato and rocket salad with preserved lemon macadamia mayonnaise dressing
60mls macadamia oil
30mls red wine vinegar
2 teaspoons caster sugar
2 teaspoons Dijon mustard
2 celery sticks, finely chopped
4 green onions, finely sliced
1 tablespoon capers
1/2 cup macadamias, roasted and roughly chopped
500gms kipfler potatoes, scrubbed
1 x 300gms smoked trout, skin & bones removed and flaked
Macadamia preserved lemon mayonnaise
Makes 1 1/4 cups
pinch of salt
1 tablespoon lemon juice
250mls macadamia oil
a few drops of Tabasco sauce
1 lemon, finely zested
1 preserved lemon, pulp removed and finely diced
1/4 cup chopped flat leaf parsley leaves, finely chopped
Place potatoes in a saucepan and cover with cold water. Cook, uncovered, over medium heat for 12 minutes or until tender. Drain. Cool slightly then cut into 1.5cm-thick slices.
To make the dressing, in a large bowl whisk together macadamia oil, vinegar, caster sugar, Dijon mustard and season well. Add rocket, celery, green onion, capers, macadamias and sliced potatoes.
Meanwhile 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. Using a balloon whisk, whisk until mixture begins to thicken.
Pour a few drops of the macadamia oil into the egg mixture and whisk until combined. Continuing adding the oil 1 tablespoon at a time, whisking well in between each addition. If the oil is added too quickly you are at risk of not incorporating the oil 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, season to taste.
Place potato salad onto individual serving plates and top with the smoked trout. Serve with macadamia preserved lemon mayonnaise.
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.