Ingredients
- 500g new potatoes, boiled in well salted water, drained, and cooled; larger ones cut into fork-sized pieces
- large handful of watercress, washed and torn
- bunch of daikon, scrubbed and quartered through the length
- ½ a preserved lemon, shredded
- To serve; smoked fish, flaked
- For the dressing
- 2T olive oil
- juice of two lemons
- 1tsp honey
- 1tsp Dijon mustard
- salt & pepper
New potato, watercress, and daikon salad with smoked fish
Method
- Toss everything (except fish) together, plate up, and scattered flakes of smoked fish over top
- A cold glass of your favourite aromatic white is a must
- Or try Judge Rock’s rose – it’d be a perfect match! Note: Boiled eggs, capers, gherkins, horseradish, wasabi, anchovies would all be great additions or substitutes to this salad
- Complementing fresh market produce with whatever you have at hand in pantry or fridge makes for an extra satisfying dish
Comments
With the body of new potatoes and the richness of smoked fish this salad is a complete meal and ideal for a fast, fresh, alfresco dinner.
Thanks to Ettrick Gardens –daikon; to Brydone Growers - new potatoes; Janefield Paeonies and Hydroponics – watercress; Otago Preservation Pantry – preserved lemons; and to Wild Smokehouse – smoked gurnard for providing the ingredients used in the demonstration at the market
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