Ingredients
- 250 grams potatoes (kipfler potatoes, washed)
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons capers (baby salted capers, rinsed, drained)
- 2 cucumbers (Lebanese cucumbers sliced into ribbons)
- 2 teaspoons white vinegar
- 1/4 teaspoon sea salt (flaked)
- 1/2 teaspoon caster sugar
- 500 grams shrimp (tiger prawns, cooked, peeled, leaving tails intact, deveined)
- 1 tablespoon dill, finely chopped
- 8 ounces smoked salmon (8 slices)
- 4 ounces pumpernickel bread slices (4 slices)
- Baby butter lettuce leaf, to serve
- Good-quality whole-egg mayonnaise, to serve
How to Make
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Step 1: Place the potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook, covered, for 15 minutes or until tender. Drain potatoes and set aside for 5 minutes to cool slightly. Cut into 1cm-thick slices and place in a bowl. Add the oil, mustard and capers and gently toss to combine. Season with salt and pepper.
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Step 2: Meanwhile, combine the cucumber, vinegar, salt and sugar in a small bowl and set aside for 10 minutes to develop the flavours.
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Step 3: Combine the prawns and chopped dill in small bowl.
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Step 4: Arrange the potato salad, cucumber salad, prawns, salmon, bread and lettuce on serving plates or platter.
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Step 5: Serve immediately with mayonnaise, if desired.
We hope you enjoy this recipe!
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