The holidays are a time for connection! Relaxation! Joy!
It’s simutaneously a time for competition. Specifically, between you and your loved ones over who brought the best plate to the long lunch.
Luckily, the culinary genius Julia Busuttil Nishimura is here to help you secure that win with a new, decidedly delicious recipe. Fresh from her new cookbook, Simple Pleasures, this is her spin on a classic potato salad—bound to win you copious “oohs”, “ahhs”, and a fight to get that very last drop of dressing.
Ingredients:
Serves Four
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800 g Dutch cream potatoes, ideally small in size
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80 ml (⅓ cup) extra-virgin olive oil
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sea salt
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150 g full-fat Greek yoghurt
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100 g full-fat sour cream
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6 cornichons, roughly chopped
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1 tablespoon salted capers, rinsed and drained
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1 shallot, finely diced
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finely grated zest of 1 lemon handful of dill fronds, finely chopped, plus extra to serve
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handful of chives, finely
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chopped black pepper
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large handful of rocket leaves 185 g hot-smoked trout, flaked
Directions:
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Preheat the oven to 200°C fan-forced (220°C conventional).
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Line a baking tray with baking paper and set aside.
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Cook the potatoes in a large saucepan of salted boiling water until very tender when pierced with a knife, around 25 minutes. Drain and allow to steam dry for 5 minutes.
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Drizzle 2 tablespoons of olive oil on the tray, arrange the potatoes in a single layer on top, then use the base of a cup or a similar object to flatten them. Drizzle on the remaining 2 tablespoons of olive oil and sprinkle generously with salt.
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Roast for 40 minutes or until the potatoes are very crispy.
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Set aside to cool for 5 minutes.
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Meanwhile, combine the yoghurt, sour cream, cornichons, capers, shallot, lemon zest, and herbs in a large bowl. Season with salt and pepper to taste.
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Add the warm potatoes to the bowl and gently turn to coat in the dressing. Toss through the rocket and smoked trout and serve.
Simple Pleasures by Julia Busuttil Nishimura, published by Plum, RRP: $44.99, photography by Armelle Habib.
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