Serves: 4 people • Prep: 45 minutes • Cooking: 10 minutes • Difficulty: easy
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Ingredients
Foam:
- Onion: ½ pce
- Cooked beetroot: 200 g
- Smoked herring: 50 g
- Vinaigre de Vin Pommery®: 50 g
- Liquid cream: 100 g
Salad:
- Firm-fleshed potatoes: 200 g
- Smoked herring fillet: 200 g
- Cooked beetroot: 200 g
- New white onion: 50 g
- Spring onions: 1 pce
- Granny Smith: 1/4
Old-fashioned dressing:
- Vinaigre de Vin Pommery®: 25 g
- Grape seed oil: 50 g
- Moutarde de Meaux® Pommery®: 25 g
- Salt, pepper
Method: Potato salad, smoked herring and beetroot with wholegrain mustard
Foam:
- Sweat half a sliced onion, add smoked herring trimmings, and the diced beetroot. Deglaze with wine vinegar.
- Moisten with the liquid cream and add water to cover. Cook for 10 minutes. Blend, adjust the seasoning, then strain through a fine sieve.
- Pour into a siphon and charge with pressure. Leave to cool.
Potato salad:
- Wash, peel and cut the potatoes into 5×5×5 mm cubes as evenly as possible. Rinse.
- Place in a saucepan of cold water with a little coarse salt and bring to a simmer.
- When the potatoes are cooked, drain them then drizzle with the old-fashioned dressing made from wine vinegar, wholegrain mustard, salt, pepper and grape seed oil.
- Cut the smoked herring and cooked beetroot into very even 5×5×5 mm cubes and add to the potato mixture.
- Finely chop the new onion and add it to the mixture. Season to taste. This dish can be served either lukewarm or cold.
- Fill and mold into dessert rings, and hollow out the center slightly.
Finishing:
- Make a dome of tangy beetroot foam then decorate with Granny Smith sticks cut at the last minute along with very thin diagonal slices of spring onion.
