Brett TeNana's Regal Salmon with Maori Potato Salad

Ingredients

4 x 150g Wood Roasted Salmon Portion
500g Maori Potatoes (MoiMoi or Peruperu)
24 Black Pitted Olives
1 large Red Onion - finely diced
400g Green Beans - thinly sliced
8 Tsp Capers
28 slow roasted cherry tomatoes
8 Tbs Tartare Mayonnaise
4 Tbs Avocado oil
4 Lemons - thinly sliced

Method

  1. Peel, clean, cut potatoes to desired size and boil to just firm. Drain.
    Whilst potatoes are draining, place Wood Roast Regal Salmon portions in pre heated oven (200*C) for 15 minutes.
  2. To the still hot drained potatoes, gently mix in diced red onions, fresh green beans, capers and olives and 2/3 of the Tartar Mayonnaise.
  3. Fan lemon slices onto the centre of plate, layer a quarter of the potato salad on top follow with Salmon on top of the salad. Top the Salmon with a teaspoon of Tartar Mayo.
  4. Garnish with slow roasted cherry tomatoes and drizzled avocado oil around the salad.

For Tartare Mayonnaise

1 Tsp Mustard
1 Tsp Manuka Honey
Salt & Pepper, to taste
2 Free range egg yolk
300mls Extra Virgin Olive Oil
100mls White Balsamic Vinegar
1 Tsp Capers
1 Tsp Fine diced Gherkin
1 Tsp Fine diced Onion
1 Tsp Chopped Parsley

  1. Mix together mustard, honey and egg yolk thoroughly, season with salt and pepper to taste.
  2. Add oil drop by drop at first, stirring with a wooden spoon or wire whisk.
  3. As mixture begins to thicken dilute with vinegar, oil may be added more rapidly at this stage.
  4. Continue whisking until mixture has the consistency of mayonnaise
  5. Mix together remaining ingredients thoroughly through the mayonnaise