Brett TeNana's Regal Salmon with Maori Potato Salad

Submitted by: Regal Salmon
Using: Fresh Salmon: Whole, Steaks & Fillets
Brett TeNana's Regal Salmon with Maori Potato Salad
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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

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

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.
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