Name: Prawn and potato salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Prawn and potato salad

Simply cook potato and carrots, then toss with mayo and crème fraîche to create the bed for this fab prawn and crab dish.

Simply cook potato and carrots, then toss with mayo and crème fraîche to create the bed for this fab prawn and crab dish.

Ingredients

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

Method

1.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.

2.Put potato and carrot in a large bowl. Add vinegar and 2 Tbsp  of the oil. Season and gently toss.

3.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.

4.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.

Chantal Walsh

Ingredients

Method

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