Saturday, 23 February 2013

Smoked fish and potato salad with sour cream and horseradish dressing

Horseradish and smoked fish were made to go together, and when combined with waxy potatoes they make a simple but divine salad.

Ingredients
  • 500 grams smoked fish
  • 600 grams waxy new potatoes, scrubbed 
  • 2 spring onions, thinly sliced
  • 2 inner stalks celery, thinly sliced
  • 3 large gherkins, thinly sliced
  • 1/4 cup flat leaf parsley, chopped  
Dressing
  • 1/2 cup sour cream
  • 1 tsp Dijon mustard
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp horseradish sauce
  • 1 tsp cold water
  • sea salt & freshly ground pepper   
Method
  1. Dressing: whisk the sour cream in a bowl until smooth then whisk in all remaining ingredients & season.
  2. Remove the skin & bones from the smoked fish and pull fish into large chunks.
  3. Cook potatoes in salted boiling water until tender. Drain & set aside. When cool, peel and cut into large chunks.
  4. To assemble: combine the fish, potatoes & remaining ingredients in a large serving bowl & gently fold together. Grate some lemon zest over and a grind of pepper. Enjoy!


From Dish Magazine

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