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| 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
Serves 4-6
Smoked Fish and Potato Salad ingredients: 500 grams moist smoked fish, (I used Gemfish). 600 grams waxy new potatoes, scrubbed. 2 spring onions, thinly sliced. 2 inner stalks of celery, thinly sliced. 3 large gherkins, thinly sliced. 1/4 cup chopped flat-leaf parsley. Dressing: 1/2 cup sour cream. 1 teaspoon Dijon mustard. 1 clove garlic, crushed. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 tablespoon horseradish sauce. 1 teaspoon cold water. sea salt and freshly ground pepper. To assemble: zest 1 lemon. tender inner celery leaves. extra chopped flat-leaf parsley
Smoked Fish and Potato Salad recipe: Dressing: Whisk the sour cream in a bowl until smooth then whisk in all the remaining ingredients and season. Add more horseradish if you prefer a spicier dressing. Remove the skin and bones from the smoked fish and pull the fish into large chunks. Set aside. Cook the potatoes in boiling salted water until tender. Drain and set aside. When cool, peel and cut into large chunks
To assemble: Combine the fish, potatoes and remaining ingredients in a large bowl. Add the dressing and gently fold together. Transfer to a serving platter and scatter with the lemon zest, celery leaves, parsley and a grind of pepper. By then, the smoked fish and potato salad is ready
