Ingredients
- 500 g (1 lb 2 oz) new potatoes
- 80 ml (21½ fl oz/⅓ cup) olive oil, plus extra for cooking fish
- 2 red onions (about 300 g/101½ oz), peeled and cut into 1.5 cm (⅝ inch) thick wedges
- 2 red capsicums (peppers), trimmed, seeded and cut into 2 cm (¾ inch) wide strips
- 800 g (1 lb 12 oz) salmon fillets, or other oily fish fillets
- 2 handfuls watercress sprigs
- 40 g (11½ oz/⅓ cup) walnuts, coarsely chopped
Paprika-walnut dressing
- 2 garlic cloves, chopped
- 40 g (11½ oz/⅓ cup) walnuts, chopped
- 2 teaspoons tomato paste (concentrated purée)
- 2 teaspoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 50 ml (1¾ fl oz) red wine vinegar
- 160 ml (5¼ fl oz) extra virgin olive oil
Method
1. To make the paprika-walnut dressing, combine all the ingredients except the olive oil in a food processor and process until a smooth paste forms. With the motor running, add the olive oil in a thin, steady stream and process until a smooth, thick dressing forms. Season to taste with sea salt and freshly ground black pepper and set aside.
2. Cook the potatoes in boiling, salted water for 15–20 minutes or until tender, then drain well. Cool to room temperature, then cut in half. Set aside.
3. Meanwhile, heat a chargrill pan over medium heat. Combine half the oil with the onion wedges in a bowl and toss to coat well. Chargrill the onions, in batches if necessary, for 3 minutes on each side or until slightly charred and tender, then set aside. Combine the capsicums and the remaining oil in a bowl and toss to coat well. Chargrill the capsicums, in batches if necessary, for 5–6 minutes, turning often, or until soft and charred around the edges, then set aside. Brush the fish all over with olive oil, then cook over medium–high heat for 2 minutes on each side, or until cooked but still a little pink in the middle. Cool, discard the skin, then flake the flesh coarsely, removing any bones.
4. To serve, place the capsicum, onion, potato, fish and watercress in a large bowl and toss gently until well combined. Divide among serving plates and scatter with the walnuts. Drizzle each with some of the dressing and serve any remaining dressing separately.
