Sea Rocket Potato Salad Recipes

Steps:

• In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

Steps:

• Place potatoes in a large pot, and cover with water by 2 inches. Add 1 tablespoon salt. Bring to a boil. Reduce heat, and simmer until potatoes are tender when pierced with the tip of a paring knife, 10 to 12 minutes. Drain, and transfer to a large bowl. Let cool for 15 minutes.
• Toss potatoes with oil, mayonnaise, and vinegar. Season with salt and pepper. Sprinkle with sea rocket and sour grass; toss to coat. Serve immediately.

Steps:

• Preheat oven to 350°F
• In a large bowl, combine mayo, egg, soup, pepper, onions, and water chestnuts.
• Gently mix in crab, shrimp, and potatoes.
• Put into a 8 x 8 baking pan.
• Combine bread crumbs and butter and sprinkle over seafood mixture.
• Bake for 30 minutes.
• Serve HOT.

Steps:

• Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
• To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
• To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
• Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked - it should flake away from the bone when it is done.
• Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.

Steps:

• Boil the potatoes in their skins for about 15 minutes until just tender. Drain well, return to the pan and crush roughly with a fork. Stir in the olive oil and lemon juice, and season with plenty of salt and freshly ground black pepper. Then stir in the rocket until just wilted.