Amanda Laird: Smoked marlin with potatoes and watercress

Picture / Babiche Martens

Serves 4

600g smoked marlin, roughly shredded
500g Maori potatoes, washed (I used the purple urenika variety)
2 Tbs olive oil
Salt and freshly ground pepper
1 Tbs capers
1 bunch watercress, preferably not hydroponic

Dressing

4 cloves garlic, peeled and chopped
3 egg yolks
Juice of 2 lemons
1 tsp Dijon mustard
2 1/2 cups olive oil
Soda water
salt

1. Preheat oven to 200C. Slice potatoes, toss in olive oil, season and roast 25 minutes.

2. To make the dressing: put in the processor the garlic, yolks, mustard and lemon juice. With the motor running, drizzle in oil and, when thick, slowly pour in enough soda water (about 1/2 cup) to make the dressing lighter. Season.

3. Discard watercress stalks and put the leaves in a large bowl. Combine with potatoes, marlin and capers. Add enough of the dressing to lightly coat ingredients, and serve.