Australian native smoked eel potato salad

This potato salad has an interesting twist of the earthy, robust-yet-light flavour of smoked native Australian eel. It's great for barbecues and picnics, to change up your regular go-to potato salad.

Australian native smoked eel potato salad Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 500 g baby chat potatoes
• 200 g smoked eel
• 200 ml light sour cream
• 1 small bunch dill, roughly chopped
• 2 tbsp baby capers
• 1 red onion, finely chopped
• ½ tsp smoked paprika
• 1 lemon, zested and juice, to taste
• salt and pepper, to taste

Serves 4 as a side.

Instructions

1. Place the unpeeled potatoes in a saucepan of lightly salted cold water and bring to the boil. Simmer for 12 minutes or until tender. Drain and set aside to cool until just warm, then cut into halves or quarters, depending on their size.
2. Meanwhile, peel the skin off the eel and remove the bones, then flake the flesh into a large bowl. Add all the remaining ingredients and stir to combine well. Taste and adjust the seasoning if necessary. Transfer to a serving bowl and sprinkle with a little extra paprika.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.