Maori potato salad with fried whitebait, watercress and kelp

Babiche Martens

Ingredients

1 Tbsp	Mayonnaise
6	Maori potatoes, (to 8 depending on size, peru or urenika) (Main)
1 tsp	Sea kelp, granulated
1	Lemon, (juice of)
2 tsp	Olive oil, (plus 1 Tbs)
2 tsp	Butter
2 tsp	Cream
100 g	Whitebait
1	Plain flour
1 tsp	Flaky sea salt
1 bunch	Watercress

Directions

1. Put the potatoes in a pot, cover with salted water and boil until just beginning to soften, drain, cool then slice into rounds.
2. In a small bowl, whisk together the mayonnaise, kelp, lemon juice, cream and olive oil. Pour over the potatoes.
3. 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.
4. 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.