Dukkah, Asparagus & Hot Smoked Salmon Potato Salad

• Gluten free

• Seafood

  • 300 g Smoked salmon, hot

• Produce

  • 2 bunches Asparagus
  • 1 Avocado
  • 1 cup Mint
  • 1 cup Parsley
  • 1/2 Pomegranate
  • 1 kg Potatoes, new
  • 1 Zest, juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 4 tbsp Hazelnut dukkah

Found on thebrickkitchen.com

Description

Ingredients

• 1kg new potatoes
• 2-3 bunches asparagus, or a mix of asparagus and beans, halved
• ½ a pomegranate
• 1 cup parsley, roughly chopped
• 1 cup mint, roughly chopped
• zest + juice of a large lemon
• 3 tablespoons olive oil
• 4 tablespoons hazelnut dukkah (see recipe below, or storebought) + extra to top with
• 300g hot smoked salmon
• 1 avocado
• 1-2 eggs per person, soft boiled - boil in a small pot for 5 minutes, then transfer directly into a cold water bath to prevent further cooking. Shell right before use.
• salt and pepper
• 75g hazelnuts
• 100g almonds, preferably blanched
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon sea salt flakes
• 1 teaspoon black pepper
• 1 tablespoon dried thyme (optional)

Directions

• Bring a pot of water to boil. Halve the potatoes and boil until fork-tender - this took 15 minutes for mine, but depends on the size of your potatoes.
• When done, rinse under cold water and chop into bite size pieces. Set aside.
• Meanwhile, heat a medium pan with a tablespoon of olive oil. Add the asparagus/beans and a generous grind of salt and pepper. Sautee over a medium-high heat until crisp-tender and charred lightly in spots - about 5 minutes, depending on asparagus thickness.
• Deseed the pomegranate.
• Roughly chop the parsley and mint.
• Chop the avocado into chunks.
• Soft boil the eggs - bring a small pot of water to the boil. Boil the eggs (1-2 per person) for 5 minutes (time this!) then transfer directly to a bowl of cold water to prevent further cooking. Peel just before serving.
• In a large bowl, combine the potatoes, asparagus, pomegranate seeds, chopped parsley and mint, zest and juice of the lemon, olive oil, and hazelnut dukkah.
• Toss to combine.
• Serve with avocado, hot smoked salmon, and soft boiled eggs. Sprinkle extra dukkah on top if desired.
• Toast the hazelnuts in a dry pan over a low heat until the skins start flaking off, shaking the pan occasionally to stop them from burning.. Transfer to a clean tea towel and rub together in the tea towel until most of the skins peel off. Return to the pan and toast them until browned. Roughly chop, leaving some of the pieces quite large.
• Toast the almonds in the same pan until as evenly brown as you can get them. Tip on the chopping board and finely chop.
• Toast the coriander and cumin seeds until fragrant (this happens quickly, be careful not to burn them), then transfer to a mortal and pestle or nut grinder and blitz/pound to a coarse powder.
• Combine all the nuts, spices and salt & pepper in a bowl. Leave to cool then transfer to a jar.
• The dukkah will keep for a few weeks.