4 Dutch cream potatoes, peeled, cut into 2 cm-thick slices
3 carrots, peeled, cut into 1.5cm cubes
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp white wine vinegar
3 Tbsp extra virgin olive oil
¼ cup good-quality mayonnaise
¼ cup crème fraîche (or thick plain yoghurt)
150 g cooked crabmeat
2 hard-boiled eggs, peeled, thinly sliced
12 cooked prawns, peeled, deveined, tails intact
2 green shallots, thinly sliced
1 long green chilli, thinly sliced
½ bunch chives, cut into 3 cm pieces
½ cup dill sprigs
1 lemon, halved
2 Tbsp salmon roe
- Put potato and carrot in separate medium saucepans and cover with water. Season each with salt. Put both over a high heat and bring to the boil. Cook for 12 minutes or until both are tender. Drain.
- Put potato and carrot in a large bowl. Add vinegar and 2 Tbsp of the oil. Season and gently toss.
- Combine mayonnaise and crème fraîche in a small bowl. Add to potato mixture and toss until combined. Spoon onto a serving platter, then spoon over crabmeat and top with egg.
- Combine prawns, shallot, chilli, chive and dill in a bowl, reserving a little chive and dill. Drizzle over remaining oil and season. Squeeze over juice from lemon halves and toss to combine. Pile prawn salad over serving platter. Top with salmon roe and garnish with reserved chive and dill. Serve.