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Pea, trout and potato salad recipe with caramelised garlic dressing

Name: Pea, trout and potato salad, caramelised garlic dressing recipe
Yield: 6
Ingredients: 1 garlic bulb; 145ml extra virgin olive oil; 1kg chat potatoes; 2 tsp wholegrain mustard; 1/3 cup (80ml) buttermilk; 80g sour cream; 1/2 cup day-old breadcrumbs; 1 tsp finely grated lemon zest; 1 tbs finely grated parmesan; 1 1/2 cups peas, blanched and refreshed; 150g hot-smoked trout, flaked; Mint leaves, to serve

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by Phoebe Wood

Dec 18, 2019

Brought together by a caramelised garlic dressing, this potato salad is a dreamy and easy way to combine veggies and seafood.

1 garlic bulb
145ml extra virgin olive oil
1kg chat potatoes
2 tsp wholegrain mustard
1/3 cup (80ml) buttermilk
80g sour cream
1/2 cup day-old breadcrumbs
1 tsp finely grated lemon zest
1 tbs finely grated parmesan
1 1/2 cups peas, blanched and refreshed
150g hot-smoked trout, flaked
Mint leaves, to serve

Method

1.

Preheat oven to 200°C. Drizzle garlic with 1 tbs oil, wrap in foil and roast for 30 minutes. Cool in foil, then squeeze garlic out of skins into a bowl. Mash with a fork until smooth.
2.

Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce to medium and cook for 15-20 minutes until tender. Drain, cool completely, and cut into thick slices.
3.

Add mustard, buttermilk, sour cream and 1/3 cup (80ml) oil in the bowl with garlic. Whisk to combine, season, set aside.
4.

Place remaining oil in a frypan over medium heat. Add breadcrumbs and cook, stirring, for 6-8 minutes until golden. Cool, stir in zest and parmesan, season. Coat potatoes in garlic dressing and place on a serving dish. Scatter with peas, breadcrumbs, trout and mint to serve.