Photography: Tim Roberts | Styling: Lucy Busuttil
Gently poached salmon complemented with a creamy yet fresh Kipler potato salad, it’s a match made in heaven. This recipe by Matt Moran is perfect if you’re cooking for a crowd. It’s simple, effective, and delicious – and you won’t be stressing in the kitchen beforehand. What’s Matt’s secret? Always using quality ingredients and seasonal produce – and this recipe does just that.
Ingredients
Method
1 Place kipfler potatoes in a saucepan and just cover with cold salted water. Bring to a simmer on high heat. Simmer for 20 minutes or until the potatoes are tender all the way through. Remove pan from heat, drain the potatoes and let them cool slightly. Use a small knife to carefully peel off the skins and discard.
Meanwhile, for the poaching liquid, place all ingredients in a medium saucepan and bring to a simmer on medium heat. Season. Gently place the salmon into the simmering liquid, then reduce the heat to low. Cook for 15 minutes or until the salmon is just opaque in the centre. Use an egg-lifter to remove the salmon from the liquid. Allow the salmon to cool.
For the crème fraîche dressing, place all ingredients in a mixing bowl and stir to combine. Season.
Bring a small saucepan of water to a boil on high heat. Add eggs and cook for 6 1/2 minutes. Carefully remove eggs from boiling water and place straight into a bowl of ice water. Let cool completely, then gently remove the shell from the eggs.
Cut the kipfler potatoes into 1cm thick discs. Cut the avocado in half, remove skin and seed, then slice avocado flesh into 1cm thick wedges.
Arrange baby cos leaves on a serving platter, scatter over potatoes and avocado wedges. Cut eggs into quarters and arrange over the leaves. Flake the salmon and place on top of the salad, scatter over the chives and dill. Drizzle with olive oil, season, then finish with a good drizzle of the crème fraîche dressing.
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