KEY POINTS:
Serves 4 as an entree
6 or 8 (depending on size) peru or urenika potatoes
1 tbsp mayonnaise
1 tsp granulated kelp
Juice of 1 small lemon
2 tsp cream
2 tsp olive oil, plus 1 tbsp
2 tsp butter
100g whitebait
Plain flour
1 tsp flaky sea salt
1 bunch watercress
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 frypan 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.
- Detours, HoS
