Salad of apple, eel and smoked beets

Name: Salad of apple, eel and smoked beets
Ingredients: Sushi vinegar; 100 g Smoked beetroot; 100 g Cornichons; Olive oil; 100 g Celery; 100 g Granny Smith; 100 g Potatoes; Spring onion; Smoked eel; frisée lettuce; cocktail tree; Crème fraîche; Chives

Salad of smoked beets, potato, spicy cornichons, Granny Smith, celery finished with frisée lettuce and smoked eel.

With the cocktail tree, you literally serve the Christmas tree on the table. Decorate the stand with Christmas decorations and serve, for example: the aperitif, soup, starter, or dessert in a glass. Atmosphere on the table and in the glass!

Ingredients

Sushi vinegar

100gSmoked beetroot

100gCornichons

Olive oil

100gCelery

100gGranny Smith

100gPotatoes

Crème fraîche

Spring onion

Smoked eel

frisée lettuce

cocktail tree

Chives

Preparation

Peel the potatoes, cook them in salted water until done, and rinse well with cold water.
Finely chop the Granny Smith with skin and vacuum with sushi vinegar and olive oil.
Finely chop the smoked beets, cornichons, and celery, and mix with the potatoes.
Mix all ingredients and season with salt, pepper, and crème fraîche.
We use equal amounts of all ingredients, but of course you can vary this.

Finely chop the chives and spring onion. Portion the eel to the desired size.
Pick the frisée lettuce.
Fill the glasses with the salad, frisée lettuce, and top with spring onion, chives, and eel.