Tag Archives: capers

Potato and Ham Salad

My Potato And Ham Salad
My Potato And Ham Salad
Beautiful Potato and Ham Salad with Lemon Zest and Caper Berries
Beautiful Potato and Ham Salad with Lemon Zest and Caper Berries

You can’t beat a really good potato salad. Not the kind supermarket versions slathered in mayonnaise that make you feel sickly after a helping, but this fresh delicious kind bursting with punchy flavours and with some cooked ham thrown in for a meaty and filling addition.

I made this dish for a picnic a few weekends ago for my house-mate and I when we were still experiencing the Irish heatwave. Luckily there is a really nice park just around the corner from my house so with the rug, dishes and food in a bag, off we trotted to the local park for a sunny light lunch. My potato salad was made with garlic, onions, capers, lemon zest and ham and really could be eaten as a meal in itself, as well as I side.

Enjoying Our Picnic In The Park
Enjoying Our Picnic In The Park

This is really quick, and the ham makes it filling and substantial enough as a main dish. I used leftovers for lunch in work on Monday, and some more leftovers the following night in a kind of a spanish omlette/ tortilla.

Ingredients:

1 kg of baby potatoes

1-2 cups of roughly torn cooked ham

4 cloves garlic crushed

2 red onions finely minced

1 small bunch of chives chopped

1 large cup of caper berries

Zest of 1 lemon

1/2 cup rapeseed oil (or other mild tasting oil)

Sea salt

  1. In a big salted pot of boiling water add your potatoes and cook for 20 minutes or until cooked through.
  2. Meanwhile add the garlic, onion and all the oil to a large pan and stir on a medium-low heat for 20 minutes or until the potatoes are done. You want this soft and translucent, but not golden and crispy.
  3. When the potatoes are cooked slice them length ways and stir into the pan (make sure the heat is off at this point) coating in the garlic and onion oil.
  4. Finely chop the caper berries (reserve a few whole ones for serving) and stir into the mix along with the lemon zest and a generous seasoning of sea salt.
  5. Serve in a dish with the remaining whole capers decorated on top with some more lemon zest.
Season Well
Season Well
Add Ham and Herbs
Add Ham and Herbs

Creamy Lemon and Caper Mixed Fish Salad

Creamy Lemon and Caper Mixed Fish Salad
Creamy Lemon and Caper Mixed Fish Salad
My Posh Picnic
My Posh Picnic
Fishy Close Up
Fishy Close Up

Without wanting to toot my own horn, this is probably the best lunch I’ve ever made! Just as well, as I was asked to write a blog for the RTE Food website, under the theme “picnic” recently and was worried my usual picnic food wouldn’t be sophisticated enough. When I was younger my family spent every summer in West Cork and rain or shine we would be on the beach every day for a swim and of course a lunchtime picnic. Our picnic lunches usually involved Egg Salad sandwiches which we gobbled down hungrily after hours or running around the beach and jumping in and out of the sea. I have an obsession with egg salad sandwiches, and it’s probably because of the reminders of endless, happy days spent on the beach.

Alas, I felt providing the RTE Food website with a recipe for Egg Mayonnaise may be laughed at, so instead I made this recipe which still has the creamy element my dear egg mayonnaise had, and delicious capers and herbs that make a good egg salad, but with mixed fish instead of egg. My mum had just pulled a fresh brown bread out of the oven which I thought would go perfectly, so I pinched half a loaf and skipped out of the house on the way to my posh picnic. This was so delicious that I can see it becoming a weekly meal, chez moi. The monkfish was quite expensive, so if I’m making again I will probably substitute it for another robust white fish and maybe leave out the prawns for a more inexpensive, week-day version. Enjoy this little beaut, but if all else fails, an eggy sandwich is always a crowd pleaser! 🙂

Ingredients (Serves 2 hungry people):

1 fillet monkfish

1 filled trout

4 Irish prawns (don’t be fooled into getting tiger prawns, they’re horrible, hard and not soft and sweet like the Irish prawns)

Brown Bread sliced

Lettuce

Sauce:

3 tbsp creme fraiche

1 tbsp oil (I used rapeseed)

Zest of one lemon

Juice of 1/2 to 1 lemon depending on size (taste as you go)

1 handful capers (you can chop any of the big ones, and leave the little ones whole)

2 stalks of dill torn into little bits and extra for garnishing

Salt and Pepper

1. Bake your fish in an oven 180C with a little oil, salt and pepper until cooked through (about 15 minutes). I put on the monkfish first for 5-7 minutes as it was a much thicker piece and takes longer to cook.

2. For the sauce mix together the creme fraiche, lemon juice, lemon zest, oil, capers, chopped dill and season with salt and pepper.

3. Flake or chop the fish into bite-size pieces and stir into the sauce.

4. Serve the fish mix on brown bread and lettuce with a squeeze of lemon juice on top and a garnish of capers and dill.

5. Enjoy!

Bake Fish First
Bake Fish First
Creamy Caper, Lemon and Dill Fish Sauce
Creamy Caper, Lemon and Dill Fish Sauce
Mix in the Bake Fish to the Sauce
Mix in the Baked Fish to the Sauce
Creamy Lemon and Caper Mixed Fish Salad
Creamy Lemon and Caper Mixed Fish Salad
Finally Enjoying The Picnic Feast
Finally Enjoying The Picnic Feast
Fishy Food Porn
Fishy Food Porn