@Setanta,
I managed to erase the first part of my post, will wait until I gather some more steam to post on my making fish cakes this afternoon to freeze for the odd breakfast.
(oh, well: yukon golds mashed, mashed sardines in oil, perhaps a couple of anchovies, some diced pre roasted garlic, some chopped parsley and scallions, black pepper, sl. chile pepper, sl. turmeric, bread crumbs.)
But, after that, using the same water, I'm making this:
from
http://runningwithtweezers.typepad.com/
Mustard-Horseradish Potato Salad - serves 4 to 6 as a side dish
1 pound small new potatoes, skins washed and cut into even halves or quarters - you want your potato pieces to be even so they cook evenly
2 tsp. good quality extra virgin olive oil
2 tablespoons prepared horseradish
2 tablespoons good quality stone ground mustard
20 cornichons, thinly sliced
3 tablespoons freshly chopped chives - feel free to substitute any other herb you'd like
salt and freshly ground black pepper, to taste
- In a small bowl, whisk together the olive oil, mustard and horseradish. Set aside until potatoes are cooked and cooled slightly.
- Place cut potatoes in a large stockpot and cover with cold water so that the potatoes are covered by an inch of water. Salt the water and bring the pot to a boil. Once boiling, lower the heat to a simmer and cook for about 7-8 minutes. Once they're fork tender, drain and place in a large mixing bowl. Allow them to cool slightly and toss with the mustard/horseradish mixture while still slightly warm - this will let them absorb some of the dressing. Gently fold in the cornichons, fresh herbs, and salt & pepper the potato salad to taste. Serve immediately. If you chill this potato salad, bring to room temperature, drizzle with a tiny bit of olive oil to re-wet the mixture, mix thoroughly and serve.
