Smoked Salmon Salad with Potatoes and Crispy Capers

Warm potatoes and smoked salmon are wonderfully harmonious with a creamy, guilt free tzatziki dressing and crispy capers. This simple recipe makes a delicious and luxurious brunch dish served with a glass of unoaked Chardonnay.

• 350 g Potatoes
  
• 1 tbsp Olive oil
  
• 1 tbsp Capers, drained
  
• 30g Arugula
  
• 100g Smoked salmon
  
• 2-3 tbsp Tzatziki
  

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
   
2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
   
3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.

Warm Roast Potato Salad with Black Forest Bacon

Potato salads make the perfect accompaniment to many meat dishes or a delicious and hearty meal on their own. I personally prefer the roasted potatoes instead of usual boiled one for my potato salads as it intensifies the flavour. If you can't find the smoky black forest bacon, use regular bacon.

• 800 g Small potatoes, cut into 2-3 chunks
  
• 2 tbsp Rosemary infused olive oil
  
• Salt
  
• 5 slice Black forest bacon, chopped
  
• 1 tbsp Fresh rosemary leaves
  
• 2 tbsp Sour cream
  
• 2 tbsp Homemade mayonnaise
  
• 1/2 tbsp Lemon juice
  
• 1/2 tbsp Capers, drained and chopped
  
• 1/2 tbsp Fresh basil leaves, chopped
  

1. Heat oven to 210C/420F. Place the potatoes in a roasting pan, then rub with rosemary infused olive oil, rosemary leaves and a sprinkling of salt. Roast for 30 mins until the potatoes have turned a deep golden brown. Leave to cool slightly.
   
2. Heat a skillet over medium heat. Dry-fry the chopped bacon until crisp. Whisk sour cream, mayonnaise, lemon juice, capers, and the basil in a large bowl. Add in roasted potatoes and crispy bacon. Toss to coat and serve.

I want to thank Elisabeth at foodandthriftfinds for passing the "Sisterhood of the World Bloggers Award" to me and Raven at Ravienomnoms sharing her "Stylish Blogger Award" with me. Thank You, ladies!

Bubble and Squeak with Ham and Avocado

"Bubble and squeak" is a traditional English dish made with potatoes and some leftover vegetables from a previous meal, usually cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is so called from its bubbling up and squeaking while it cooks.

Recipe adapted from Delicious Magazine

• 350 g Cooked medium potatoes
  
• 350 g Cooked Brussels sprouts
  
• 120 g Chopped cooked ham
  
• 2 Eggs, beaten
  
• Knob of butter
  
• 50 g Rocket salad
  
• 2 Avocados, sliced
  
• Olive oil and lemon juice, to serve
  

1. Put the cooked potatoes on a chopping board and break them up. Add the other cooked vegetables and chop it all up. Put into a bowl and add the ham, eggs and seasoning, and mix well. Roughly form the mixture into 4 large rounds.
   
2. Heat butter in a frying pan and pan-fry the cakes for about 8-10 minutes, turning once, until golden and crispy.
   
3. Divide rocket salad between 4 plates. Top each with a bubble and squeak and half an avocado. Drizzle with olive oil and squeeze over some lemon juice to serve.

Avocado Mashed Potatoes with Caramelized Garlic

The avocado gives this mashed potato dish extra taste and creaminess, and increases the nutritional value of the dish. The caramelized garlic cloves do the trick and give the dish a real punch!
Recipe adapted from Essen&Trinken--Kartoffel Avocadopüree mit Knoblauchkaramell.

• 20 g Sugar
  
• 20 g Butter
  
• 10 Garlic cloves, peeled
  
• 300 g Potatoes, peeled and diced
  
• 80 ml Milk
  
• Salt and black pepper
  
• 1 Ripe avocado
  
• 1 tsp Lemon juice
  
• 50 g Wholemilk yogurt
  
• 2 tbsp Curly parsley, chopped

1. Caramelize the sugar in a small skillet over medium heat until golden brown. Add in butter and garlic cloves. Cook until the garlic cloves turned a beautiful golden brown.
   
2. Place diced potatoes and 1/3 teaspoon of salt in a large pot. Fill with encough water to cover the potatoes. Bring it to a boil. Reduce heat and simmer for about 20 minutes until cooked through. Drain.
   
3. Half the avocado and scoop out the flesh and place in a large bowl along with lemon juice, yogurt, salt and pepper. Reserve the avocado shells. Use an immersion blender to puree the mixture until smooth.
   
4. Warm the milk in a pot over the low heat. Mash the drained potatoes through a sieve into the hot milk. Remove, then add in avocado puree and chopped curly parsley. Warm up the mixture over the low heat. Season with salt and pepper. Fill the avocado shells with potato puree, and top with some caramelized garlic cloves.