- 2 large non-starchy potatoes
- 1 shallot
- 200 ml meat broth
- 500 g mixed salad greens (frisée, lamb’s lettuce, oak leaf)
- Oil for cooking
- Salt
- 8 salmon slices (40 g each)
- 1 bunch chervil
- Raspberry vinegar
- Aceto balsamico (Italian balsamic vinegar)
- Walnut oil
- Freshly milled pepper
- Wash the potatoes, peel them, and slice them. Use a 5 cm round cookie cutter to cut out potato rounds.
- Peel and dice the shallot. Add it to the broth and bring to a boil. Add the potato slices and cook until tender.
- Meanwhile, sort, wash, and spin dry the salad greens.
- Lightly oil a sheet pan, season with a pinch of salt, and arrange the salmon slices on it. Wash the chervil, reserve a few leaves for garnish, and finely chop the rest.
- Prepare the vinaigrette by whisking raspberry vinegar, aceto balsamico, walnut oil, salt, pepper, and chopped chervil. Gently toss the salad greens in a portion of the vinaigrette.
- Remove the cooked potato rounds from the broth, drain, and marinate them in some of the vinaigrette.
- Cook the remaining potato scraps in the broth, then mash them. Thin with additional vinaigrette and adjust seasoning to taste.
- Place the salmon in a preheated oven for 2 minutes, until just warmed through without losing color.
- Arrange the dressed salad greens and marinated potato rounds on plates. Place the salmon in the center and spoon over the mashed potato-chervil vinaigrette.
- Garnish with reserved chervil leaves.
Difficulty: 3/5
Source: The New Kitchen for All Seasons, Chanteclerc.
