Baby potato salad with smoked eel

A perfect addition to a Sunday BBQ, try this modern take on a family potato salad with a lemony crème fraiche dressing elevated with parsley, cornichons and mustard. Add a layer of smoked eel on top and fresh horseradish to take it to the next level!

Baby potato salad with smoked eel Credit: Kitti Gould

• serves

  4

• prep

  1 hour

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Simply Spuds

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 1 kg baby kipfler potatoes, washed and halved
• 1 tbsp fine salt
• 200 g smoked eel meat
• 200 g crème fraiche
• 1 lemon
• 1 bunch flat-leaf parsley, leaves finely chopped, plus extra to garnish
• 1 tbsp seeded mustard
• 100 g baby cornichons, sliced lengthways
• 1 large stick horseradish, ready to grate

Chilling time: 30 minutes

Instructions

1. Place the kipfler potatoes in a large saucepan and cover with water. Bring to a gentle boil, and add the fine salt. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are tender.
2. Meanwhile, use a sharp knife to carefully fillet the smoked eel meat away from the bones. Try to maintain the eel meat as whole pieces, then cut into 2 cm chunks.
3. When the potatoes are tender, drain and refrigerate until cooled.
4. Meanwhile, finely zest the lemon. In a large bowl, combine the crème fraiche, lemon zest, a generous squeeze of lemon juice, parsley and seeded mustard and season well with salt to taste. Add the cooled potatoes to the dressing and toss well to combine.
5. To serve, spoon the potato salad onto a serving platter and layer smoked eel pieces and the baby cornichons on top. Garnish with fresh parsley leaves and finely grate over the horseradish.

Note

• SmokeTrap Eels is my go-to otherwise one from the supermarket will be fine.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

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.

Stream free On Demand

Simply Spuds

Watch The Full Episode Here

G

Watch The Full Episode Here

G