- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Ingredients
- 250g kipfler potatoes, washed
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons baby salted capers, rinsed, drained
- 2 Lebanese cucumber, sliced into ribbons
- 2 teaspoons white vinegar
- 1/4 teaspoon sea salt flakes
- 1/2 teaspoon caster sugar
- 500g cooked tiger prawns, peeled, leaving tails intact, deveined
- 1 tablespoon finely chopped dill
- 8 slices smoked salmon
- 4 slices pumpernickel bread (see note)
- Baby butter lettuce leaves, to serve
- Good-quality whole-egg mayonnaise, to serve
Method
- Step 1Place the potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook, covered, for 15 minutes or until tender. Drain and set aside for 5 minutes to cool slightly. Cut into 1cm-thick slices and place in a bowl. Add the oil, mustard and capers and gently toss to combine. Season with salt and pepper.
- Step 2Meanwhile, combine the cucumber, vinegar, salt and sugar in a small bowl and set aside for 10 minutes to develop the flavours.
- Step 3Combine the prawns and chopped dill in small bowl.
- Step 4Arrange the potato salad, cucumber salad, prawns, salmon, bread and lettuce on serving plates. Serve immediately with mayonnaise, if desired.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1595 kj
Energy
9g
Fat Total
2g
Saturated Fat
6g
Fibre
38g
Protein
176mg
Cholesterol
1529.04mg
Sodium
4g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
Pumpernickel is a German bread traditionally made with rye meal. It is available from delis and supermarkets.
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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