Charlotte Potato Salad with Salmon and Chervil Vinaigrette
- 2 large potatoes (300 g)
- 1 shallot
- 200 ml meat broth
- 500 g salad (frisée, lamb’s lettuce, and oak leaves)
- 8 slices of salmon (40 g each)
- 1 bunch chervil
- Raspberry vinegar
- Balsamic vinegar
- Walnut oil
- Freshly milled pepper
- Oil
- Salt
- Wash the potatoes, peel them, and cut into slices. Use a 5 cm round cookie cutter to cut out potato rounds.
- Peel and dice the shallot, then add it to the broth.
- Meanwhile, sort, wash, and spin dry the salad greens.
- Lightly oil a baking sheet and season lightly with salt. Place the salmon slices on it. Wash the chervil, reserve a few leaves for garnish, and finely chop the rest.
- Prepare a vinaigrette with the vinegars, walnut oil, salt, pepper, and chopped chervil. Gently toss the salad leaves in a portion of the vinaigrette.
- Cook the potato rounds in the broth until tender, then drain and marinate them in some of the vinaigrette.
- Cook the remaining potato in the broth, mash it, mix with the remaining vinaigrette, and adjust seasoning to taste.
- Preheat the oven and warm the salmon slices for 2 minutes—they should be just heated through without losing color. Arrange the dressed salad and potato rounds on plates.
- Place the salmon in the center of each plate and drizzle with the mashed potato-chervil vinaigrette. Garnish with reserved chervil leaves.
