Ingredients
- 1kg baby Red Jacket, halved
- 3 cups coarsely shredded savoy cabbage
- 75g day-old sourdough bread, crusts removed
- 2 teaspoons extra virgin olive oil
- 200g sliced pastrami, torn
- 100g Swiss cheese, shaved
- 80g (1/2 cup) baby cornichons, halved lengthways
- 1 tablespoon chopped fresh chives
- 85g (1/3 cup) whole egg mayonnaise
- 2 tablespoons tomato sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons horseradish cream
- 1 green shallot, trimmed, finely chopped
Directions
- Step 1
Place the potato in a large saucepan. Cover with cold water. Bring to the boil. Reduce heat to medium. Cook for 15 to 20 minutes or until potatoes are tender. Add the cabbage in the last 30 seconds, then drain immediately. Rinse under cold water. Drain. Set aside for 15 minutes to cool.
- Step 2
Meanwhile, process the bread in a small food processor until fine crumbs form. Heat the oil in a small frying pan over medium-high heat. Add the breadcrumbs. Cook, stirring occasionally, for 2 to 3 minutes or until golden. Transfer to a plate lined with paper towel.
- Step 3
For the Russian dressing, combine all the ingredients in a small bowl. Season.
- Step 4
Place the potato mixture and 3/4 dressing in a large bowl. Toss to combine. Arrange on a platter with the pastrami, cheese and cornichons. Sprinkle with the toasted crumbs and chives. Drizzle with remaining dressing.
Serving size: 6
Recipe courtesy of taste.com.au