Ingredients
- For the Vinaigrette:
- 80 g Bintje potatoes
- 70 g crème fraîche
- 60 ml chicken stock
- 20 g smoked duck trimmings
- 45ml milk
- 4 g sugar
- 2 g garlic
- 20 g onion
- ground pepper black
- 12 ml Chardonnay vinegar
- 10 g chives
- For the Salad:
- 120 g smoked duck breast
- 120 g smoked salmon
- 120 g smoked trout
- 120 g smoked beef filet
- 180 g mixed salad leaves (frisée, lollo rosso, lollo bianco) 60g mixed herbs (parsley, chive, chervil)
- 120 g croutons
Instructions
For the Vinaigrette:
- Peel and dice the potatoes, duck trimmings, onions and garlic.
- In a hot pan, sweat the duck trimmings.
- Add the onion, garlic and potatoes and sweat. Then add the milk, vinegar, and chicken stock.
- Simmer until the potatoes are fully cooked blend until smooth.
- Strain through a fine mesh strainer and allow to cool.
- Stir in the crème fraîche. Season with salt, pepper and sugar. Add in the finely chopped chives.
- Store in the refrigerator
For the Salad:
- Thinly slice all the smoked ingredients.
- Toss the salad with the herbs and the dressing.
- Dress on a plate and garnish with the croutons.
- Place the smoked ingredients around the salad and serve immediately.
Recipe: Kim Kevin de Dood
