
Scandi breakfast salad
Servings: 4
Every Sunday since before I can remember, we’ve had fish and potatoes for breakfast: herring in oil, smoked mackerel, sardines or some lazy lox, plus some tender tubers and slivers of shallot or red onion – Babushka Zina’s specialty. You could use any tinned or smoked fish or could also just pull the fish out and keep it vego. If you don’t have caperberries, use capers, and feel free to fry some to sprinkle on top as well. If this salad is travelling, swap the cos for rocket (washed and chilled). We’ve prepared it here as a help-yourself reconstruction, but if you’d prefer to toss everything together in a bowl before plonking onto a platter, the power is yours.
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Ingredients
- 750 g (1 lb 10 oz) kipfler (fingerling) potatoes sliced on the bias 1 cm (⅜ inch) thick
- 1 tall cos romaine lettuce soaked in chilled water
- 1 lemon peeled and cut into segments
- 2 tbsp extra virgin olive oil plus extra for finishing
- 250 g (9 oz) hot-smoked ocean trout fillet
CRÈME FRAÎCHE TARTARE
- 200 g (7 oz) crème fraîche
- ½ small red onion finely diced, finely slicing the other half for garnish
- Zest and juice of 1 lemon
- 2-3 cornichons finely diced
- 1½ tbsp horseradish cream
- 1 tbsp finely diced caperberries
- 1 handful chopped parsley leaves plus extra whole leaves for serving
- ½ handful chopped dill plus extra fronds for serving
- 1 tsp salt flakes
- ¼ tsp freshly cracked black pepper
FINAL BITS & BOBS
- 1 bunch breakfast radishes, about 250 g (7 oz) halved lengthways
- ¼ cup caperberries stems attached, halved lengthways
Instructions
- Put the potato in a steamer basket and steam for 20 minutes or until fork-tender.
- Make the crème fraîche tartare by whisking all of the ingredients together, then taste and season with more salt and pepper as required.
- Separate the cos into leaves, slicing larger leaves if you so desire (I do like the drama of a long leaf, mind you).
- When potato is cool enough to handle, toss gently in a few tablespoons of the tartare, then arrange in a bowl with the lemon segments, cos leaves and olive oil, and season with salt and pepper.
- Break up the trout and serve on top of the salad or on the side.
- Serve the remainder of the tartare in a bowl so that people can help themselves, along with the radishes, caperberries, reserved onion slices and reserved herbs.
Notes
Recipe from Salad for Days, Murdoch Books