With the arrival of this year’s Jersey Royals, there has already been many a variation of the humble potato salad in my flat. Hot and cold, minted and parsley-ed, with bacon and without, buttered and naked. And it has to be said, this variation is the least humble of all! Caviar is one of those things that I never miss and rarely order, and yet if ever I buy a teensy jar of it I get a flutter of excitement and it does add a sense of ceremony to whichever dish it adorns.

It wasn’t always this way. When I was about eight years old, my mum let on that taramasalata was made of fish eggs. It really freaked me out, I felt personally tricked and wouldn’t touch the stuff again for years. I have since overcome this temporary squeamishness and hope that roe is your friend also. It can be heart-stoppingly expensive but unless you’re a pro and can taste the difference between Beluga sturgeon caviar and the vastly more affordable lumpfish caviar, I would personally go for the latter!

This warming hearty salad makes a stunning centrepiece – a sea of deep vibrant pink flecked with black caviar jewels. Fluffy potatoes, smooth creme fraiche and salty roe is a winning combo so create your own Scandi chic this summer!

Serve with smoked salmon or hot smoked trout for a truly decadent meal (you know you want to)…

Hot new potato, beetroot and caviar salad

Serves 4

Ingredients:

– 750g new potatoes (Jersey Royals are best)
– 4 cooked beetroot
– 4 heaped tablespoons (half fat) creme fraiche
– juice 1 lemon
– 1 tablespoon olive oil
– 3 sprigs dill, chopped
– seasoning
– 75g watercress (or other salad leaves), washed
– 1/2 red onion, sliced into rings
– 30g caviar

Method:

Halve or quarter the potatoes and boil in salted water until cooked through.

While the potatoes are cooking, soak the onion rings in ice cold water for 10 minutes. Tip: This will give them a lovely crunch and also tame their bite a little. Feel free to leave this step out if you like your salads (and guests) very onion-y!

Quarter the beetroot and place in a large bowl. Add the creme fraiche, lemon juice, oil, dill, a pinch of salt and a few grinds of black pepper and stir to combine. The beetroot will stain the dressing a wonderful pink colour!

Drain the potatoes and allow to sit for a couple of minutes to dry off. Add to the beetroot and stir to combine.

Place the watercress into a large serving bowl and add half the onion rings. Layer the potatoes and beetroot on top and then finish with the remainder of the onion rings and the caviar.

Serve with smoked salmon or hot smoked trout and crusty bread.

Too good to eat (almost)!

Source: Recipe and photos by pip & little blue.