Left over new-season potatoes make a delicious base for salads. Although shown as entrée portions, these ideas would each expand into a lunch-sized offering.
|1||Celery stalk, diced|
|1 handful||Cooked prawn|
|2 drops||Worcestershire sauce|
|2||Potatoes, sliced (Main)|
|2 slices||Smoked salmon|
|1 to taste||Freshly ground black pepper|
- Idea 1Slice potatoes and add diced celery, peas and poached or grilled prawns held together with a cocktail mayonnaise (blend mayo, a little tomato paste, a whisper of brandy and a few drops of worcester and tabasco sauces).
- Idea 2Slice potatoes and top with avocado slices, smoked salmon and fennel sticks.
- Dress with avocado oil, lemon juice and a good grind of black pepper