Roast Potato, Smoked Fish and Asparagus Salad with Preserved Lemon Dressing
Photography by Kelly Gibney.
While smoked salmon is rather traditional on Christmas day, I really love to include smoked fish instead. Hopefully we can get our hands on some freshly caught and home-smoked fish from family friends. If purchasing from a fishmonger, select a variety that is not too dry.
Serves: 6 as a side
INGREDIENTS
500 grams baby potatoes, cut into 1.5cm slices
2 tablespoons melted ghee or coconut oil for roasting
350 grams asparagus, trimmed, then halved
150 grams good-quality smoked fish (I used warehou)
Dressing
½ preserved lemon, pulp removed
1 small clove garlic, finely diced
½ teaspoon ground cumin
1 teaspoon coconut sugar
¼ cup olive oil
sea salt and ground pepper
To serve
handful fresh dill leaves
METHOD
Preheat the oven to 200°C.
Toss potato slices in the ghee or oil and place in a single layer in a large ovenproof dish. Roast for 35–40 minutes until tender and golden brown.
Combine all the dressing ingredients and use a hand blender or a mini food processor to blitz until as smooth as possible. Season generously. The dressing should be on the salty side and the saltiness of the preserved lemons can vary between brands. Adjust accordingly.
Bring a large pot of water to a boil. Blanch the asparagus for 1 minute before plunging into icy water. This helps retain the bright green colour. Drain well.
Lay the hot potato slices out on a plate. Scatter over the asparagus. Break the smoked fish into large chunks and place on top. Add generous dollops of dressing and garnish with dill and a grind of black pepper. Serve immediately.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!