The Australian Womens Weekly Food — Issue 27 2017

AWW FOOD • ISSUE TWENTY SEVEN 21

Mum’s The Word Menu

POTATO&SALMON

SALAD WITH

MUSTARD DRESSING

PREP + COOK TIME 45 MINUTES SERVES 8

Char−grilling and salting transforms

the salmon skin into the most delicious

fish “crackling”, which is served on

the salad.

1kg kipfler potatoes, scrubbed,

halved lengthways

1.5kg side of salmon, skin on,

pin−boned

½ teaspoon sea salt

½ cup finely chopped fresh mint

¼ cup finely chopped fresh chives

1 tablespoon finely grated lemon rind

2 tablespoons olive oil

170g asparagus, trimmed,

halved on the diagonal

1 tablespoon drained baby capers

1 tablespoon finely chopped

cornichons

1 medium avocado (250g), halved,

stone removed

MUSTARD DRESSING

⅓ cup (80ml) extra virgin olive oil

2 teaspoons finely grated lemon rind

2 tablespoons white wine vinegar

1 tablespoon dijon mustard

SERVING HERBS

1 cup loosely packed fresh mint leaves

2 tablespoons chopped fresh chives

2 tablespoons fresh baby nasturtium

leaves (optional)

1 Make mustard dressing.

2 Make serving herbs.

3 Cook the potato in a large

saucepan of boiling salted water

for 8 minutes or until tender;

drain. Cover to keep warm.

4 Meanwhile, place salmon,

skin−side up, on a chopping board;

season with salt. Turn fish over, cut

5mm−deep slices, 3cm apart

crossways, along the length of the

fish. Combine mint, chives, rind and

oil in a small bowl. Rub herb mixture

over flesh side of salmon.

5 Cook the asparagus on a heated

chargrill plate (or barbecue), turning,

for 3 minutes or until just tender.

Set aside; season to taste.

6 Place salmon,skin−side down,

on a large heated oiled chargrill plate

(or barbecue) for 4 minutes or until

the flesh turns paler two−thirds of the

way up the side of the salmon. Using

two lifters, carefully turn fish over.

Using tongs, carefully remove skin,

place on chargrill plate beside the

fish, white−side down; cook skin

and fish 2 minutes or until skin is

browned and crisp, and salmon just

cooked through. Remove from heat.

(To cook the salmon perfectly, keep

in mind that it will continue to cook

once removed from the heat.)

7 Place warm potatoes and

asparagus in a large bowl with capers,

cornichons and three−quarters of

the mustard dressing; toss gently

to combine. Arrange on a platter,

topped with scoops of avocado and

large flakes of salmon. Scatter with

serving herbs and top with shards

of crisp skin. Serve immediately,

drizzled with remaining dressing.

MUSTARD DRESSING

Whisk ingredients in a small bowl

to combine; season to taste.

SERVING HERBS

Toss all ingredients in a bowl.

COOK’S

NOTES

POTATO & SALMON SALAD

WITH MUSTARD DRESSING

If kipfler potatoes are large,

cut them into quarters. You

can also use smoked salmon

or smoked trout for this recipe.

Make sure you toss the

dressing through the potatoes

and asparagus while they are

still warm, as it will act like a

seasoning for them.

Season dressings strongly,

as they become diluted when

tossed through salads.

If the fish skin doesn’t fit

next to your fish on your

char-grill pan (or barbecue),

then cook it first.