Potato, Salmon & Prawn Salad


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Serves 4-6 as a Starter

3 potatoes sliced and cooked in salted water

1 small celery heart, leaves picked

4 sprigs fresh thyme

1 red witlof

¼ red onion 

20ml red wine vinegar

10g capers

rocket leaves

½ lemon juice

Olive oil

200g hot smoked salmon

10 cooked Australian prawns, peeled


Slice the red onion and place into a small bowl and season with a little salt and pepper and a pinch of sugar. Drizzle over a little oil and a good splash of red wine vinegar. Set aside and allow to pickle.
 

On a large platter or bowl arrange the cooked potato slices. Drizzle with a little olive oil and season with salt and pepper. Sprinkle over fresh thyme leaves then spoon over a little mustard dressing. Break over the salmon and arrange the prawns. Spoon over a little more of the mustard dressing. Sprinkle over the onions, capers and celery leaf and a few witlof leaves. Drizzle over a little more dressing.


 In another bowl toss the rocket leaves with a little lemon juice a drizzle of oil and salt and pepper and pile onto the centre of the plate. Enjoy this easy, light summer salad.


1 tablespoon Dijon mustard

60ml olive oil

salt and pepper

20g honey

1 lemon juiced
 

Combine together; adjust seasoning to taste and set aside.

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