Warm potato salad with smoked al­monds and lentils

The Press - Zest - - Food -

250g cu­cum­ber Sea salt 1 small red onion 15g dill leaves and stalks 2 Tbsp white-wine vine­gar or ver­juice 300g pick­led her­ring fil­lets (roll­mops) 200g soured cream 8 capers 4 slices rye bread A few slices red onion A lit­tle dill

Roll­mops are avail­able in Christchurch from Van Dam’s Cafe Shop 5 Bush Inn Mall

❏4 Tbsp olive oil 2 brown onions thinly sliced 2 Tbsp mus­tard seeds 800g small waxy pota­toes, scrubbed 2 Tbsp sherry vine­gar Sea salt and black pep­per 400g can lentils, rinsed and drained 1 cup pars­ley leaves 6 thin slices pancetta 1⁄ cup smoked al­monds, roughly

2 chopped 3 soft-boiled eggs Mus­tard cress to gar­nish

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.