Name: Potato, Prawn and Caviar Salad
Yield: Serves 6
Cuisine: Australian
Ingredients: 100 g (3½ oz) tomato, peeled, seeded and diced; 300 g (9½ oz) cooked shelled prawns (shrimps), diced; 3 cup (200 mL/6½ fl oz) crème fraîche; 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon strong Dijon mustard; 200 g (6½ oz) avocado, cut in large dice; 1 cup (90 g/3 oz) fresh sliced mushrooms; good pinch of cayenne pepper lemon juice; 200 g (6½ oz) caviar; 18 chervil sprigs; salt and freshly ground black pepper; ⅖ cup (100 mL/3½ fl oz) peanut oil; 4 egg yolks; ⅖ cup (100 mL/3½ fl oz) virgin olive oil; 80 mL (2½ fl oz) lemon juice; 1 cup Italian parsley, roughly chopped; 2 cups (300 g/9½ oz) cooked peeled potatoes, diced