Brown Shrimp and Potato Salad

Warm buttery potatoes topped with a tarragon shrimp salad, watercress, and a gently poached egg yolk.

Seafood Potatoes Salad Egg

Estimated Nutrition

Calories

1003.9

kcal / serving

4015.6 kcal total

Carbs

39g

per serving

155.8 g total

Fat

78.1g

per serving

312.4 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mayonnaise

preferably homemade

Dairy

200

Salted Butter

melted

piece

Eggs

yolks only

GrainsCereals

piece

Savoury Muffins

warmed in the oven

NutsSeeds

tbsp

Tarragon

chopped fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for drizzling

Seafood

500

Shrimps

peeled

Vegetables

piece

Potatoes

peeled, sliced into discs 1cm thick

200

Watercress

leaves picked

Method

Preheat the oven to 180°C.

Layer potatoes in an ovenproof dish, pour over melted butter, and bake for 15-20 minutes until tender.

Mix shrimps, tarragon, and enough mayonnaise to bind the ingredients, then season with salt and pepper.

Dress the watercress leaves with olive oil, salt, and pepper in a large bowl.

Plate a spoonful of potatoes, top with shrimp salad, create a central indentation, and add watercress.

Heat a pan of water to 70°C and gently poach the egg yolks until cooked to your liking.

Place one poached egg yolk into each shrimp salad indentation and serve with warm muffins.