Salad with Smoked Specialities

By
KACHEN
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0
131

Salad with Smoked Specialities

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Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Starter, Salad
Cuisine: Fusion
Ingredients Method Notes

Ingredients
  

For the Vinaigrette
  • 80 g Bintje potatoes
  • 70 g crème fraîche
  • 60 ml chicken stock
  • 20 g smoked duck trimmings
  • 45 ml milk
  • 4 g sugar
  • 2 g garlic
  • 20 g onion
  • Ground black pepper
  • 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 fillet
  • 180 g mixed salad leaves frisée, lollo rosso, lollo bianco
  • 60 g mixed herbs parsley, chive, chervil
  • 120 g croutons

Method
 

For the Vinaigrette
  1. Peel and dice the potatoes, duck trimmings, onions, and garlic.
  2. In a hot pan, sweat the duck trimmings.
  3. Add the onion, garlic, and potatoes; sweat briefly.
  4. Add the milk, vinegar, and chicken stock.
  5. Simmer until the potatoes are tender, then blend until smooth.
  6. Strain through a fine mesh strainer and allow to cool.
  7. Stir in the crème fraîche. Season with salt, pepper, and sugar.
  8. Add the finely chopped chives and store in the refrigerator.
For the Salad
  1. Thinly slice all the smoked ingredients.
  2. Toss the salad leaves and herbs with the vinaigrette.
  3. Arrange on plates and garnish with croutons.
  4. Place the smoked meats and fish around the salad.
  5. Serve immediately.

Notes

Recipe: Kim Kevin de Dood
Luxembourg Pavillon

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