Debbie McLaughlin, cordon bleu chef patron at Hilda’s Kitchen, the much-loved restaurant at Groote Post, has used her culinary creativity to devise a special seafood dish to perfectly complement Groote Post’s #Seasalter2021.
Here’s her recipe for Smoked Salmon Trout and New Potato Salad with a Lemon Mayonnaise Dressing
SMOKED SALMON TROUT AND NEW POTATO SALAD
Ingredients
500g Peeled and cooked new potatoes
250g Smoked salmon trout
180g Mixed salad leaves
12 Thin green beans, blanched
2 Medium boiled eggs, peeled
2 Sliced chargrilled courgettes
100ml Darling Olives Extra Virgin Olive Oil
50ml Freshly squeezed lemon juice
1T Red wine vinegar
*Funky Ouma Sea Salt (Seasoning)
Freshly ground black pepper (Seasoning)
Method
Combine the olive oil, lemon juice, vinegar, Funky Ouma Sea Salt and pepper. Mix well. Pour over cooked new potatoes and adjust seasoning. Divide potatoes, green beans courgettes and eggs among four plates, top with mixed salad leaves and the smoked salmon trout. Drizzle with lemon mayonnaise dressing.
*Funky Ouma Sea Salt is rich in minerals, natural and unrefined, and harvested by hand the traditional way. The slightly granular salt is extracted from a unique aquifer on the Cape West Coast, where the seawater is filtered through sand and mussel banks and thus provides additional calcium. The salt crystals, created by the sun and wind, are packed straight from the pans with their minerals intact. It is a table salt! Use every day according to your needs and taste buds.
All Natural / No Preservatives / No Msg / Non-Iodated Salt / No Colourants / Gluten Free / Vegan Friendly
LEMON MAYONNAISE DRESSING
Ingredients
1 Egg yolk
Zest of one lemon
50ml Freshly squeezed lemon juice
100ml Mild oil
Funky Ouma Sea Salt (Seasoning)
Freshly ground black pepper (Seasoning)
Method
Place egg yolk, zest and juice of lemon, Funky Ouma Sea Salt, pepper in a food processor. Slowly add the oil. Adjust seasoning.
ENJOY WITH A GLASS OF GROOTE POST SEASALTER 2021