The umami flavours of the dressing make these vegetable skewers a hit. If you prefer you
Ingredients
(to serve 4)
4 tablespoons of olive oil
1 tablespoon of grain mustard
1 table spoon of chardonnay vinegar
20 large jersey royals cooked
4 fillets of smoked Eel (or smoked Mackerel)
1 table spoonof mayonnaise
1 table spoon of chopped chives
Lemon juice
Pinch salt
20 nasturtium leaves or flowers
A few pieces of mustard cress
Method
- To make the mustard dressing, whisk together the olive oil, mustard, and vinegar. Season to taste and pour over the 12 whole Jersey royals. Keep aside 8 Jersey royals and lightly crush these for the potato salad.
- Trim and cut the smoked eel into neat rectangles – you should end up with 12 pieces.
- Chop the eel trimmings and place into a bowl for the potato salad.
- Add the 8 reserved royals, mayo and chives, mix together season to taste (you may also add a little lemon juice.)
- Take four good size plates and arrange the items (including the nasturtium leaves and mustard cress) as per the photo. Use this as a guide.
-
Jersey Royal and Mushroom Skewers
-
Rosemary Roasted Jersey Royals by Jamie Oliver
Photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Ella Miller SERVES 6 1kg
-
Roasted Jersey Royals on a Pea & Mint Purée by Jamie Oliver
Photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Ella Miller SERVES 6 INGREDIENTS 750g
-
Jersey Royals with Anchovy Butter by Jamie Oliver
Photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Ella Miller Serves 6 Ingredients: 3 anchovy
-
One-Pan Jersey Royal Hash
This is a great breakfast or brunch dish particularly if you have leftover Jersey Royals. Other
-
Jersey Royal Easter Salad
A spring salad with lemony tang and spicy sumac which can be served warm or chilled,