HANOS catering wholesale
Become a customer
Foodxperience

Potato salad with smoked mackerel

With mayonnaise made from butterhead lettuce and a crispy seaweed garnish.

Ingredients

2White wine vinegar
4butterhead lettuce leaves
2Brick pastry
1green mustard
1Crème fraîche
1hass avocado
6Charlotte potatoes
Smoked mackerel
2Egg yolks
1Granny Smith apple
Pepper and salt
Chicken stock
Unsalted butter
seaweed pasta
Cucumber

Preparation

  1. For the salad, peel the potatoes and cut into brunoise.
  2. Heat the chicken stock with a knob of butter (do not boil) and confit the potatoes in it until cooked. Let them cool in the liquid.
  3. Remove the potatoes from the liquid and mix with the avocado, apple, mackerel, and cucumber, all cut into brunoise.
  4. Stir in the crème fraîche and season with salt and pepper.
  5. For the mayonnaise, blend the yolks with wine vinegar, mustard, and lettuce leaves in a blender.
  6. Gradually add the corn oil. Season with salt and pepper if desired.
  7. For the crisp, brush 1 sheet of brick pastry with seaweed paste (use a brush).
  8. Place a second sheet of brick pastry on top and press down firmly.
  9. Place on a baking mat, cover with a second baking mat, and roll over it with a rolling pin.
  10. Bake at 180°C until the pastry is brown and crispy (about 10 minutes).