Smoked Barramundi with Potato Salad & Capers

Ingredients

1 Smoked Baby Barramundi

600-700 gm Baby Potatoes

½ Small Red Onion, finely chopped

Sea Salt

Black Pepper

1 Small Bunch Watercress

1 tbls Chopped Dill

2 tbls Baby Capers

¼ Cup Good Quality Mayonnaise

Extra Dill Fronds, to serve

Extra Baby Capers to serve

Method

To prepare the potato salad, place the baby potatoes (leaving their skins on) in a large pot of cold water, add a half a teaspoon of sea salt. Bring to the boil and cook until the potatoes are tender and cooked through. Drain and allow to cool slightly.

While the potatoes are still warm cut into slices approximately one centimetre thick. Place in a large bowl along with the mayonnaise, finely chopped dill, red onion and baby capers, mix well to combine. Season with sea salt and black pepper.

To serve, place some of the potato salad on a plate with some of the washed watercress. Remove the smoked baby barramundi from the packaging, gently remove the skin and bones and flake over the potato salad. Garnish with the extra dill fronds and capers.

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