Maori potato salad with fried whitebait, watercress and kelp
Photo by Babiche Martens
- Put the potatoes in a pot, cover with salted water and boil until just beginning to soften, drain, cool then slice into rounds.
- In a small bowl, whisk together the mayonnaise, kelp, lemon juice, cream and olive oil. Pour over the potatoes.
- In a frying pan heat the extra olive oil and butter together until starting to foam. Toss the whitebait in a little flour and salt then fry in batches until just starting to brown.
- Pick any coarse stalks off the watercress and discard. Combine the potatoes with the watercress and place them on the plate, topping with the whitebait.