Salad of smoked eel, kipfler potatoes and kaiserfleisch bacon
11 September 2006
INGREDIENTS
(serves one)
10g honey-flavoured mustard
Salt
Freshly ground pepper
1tbs white wine vinegar
4tbs olive oil
2 kipfler potatoes (similar to Pink Fir Apple), steamed and sliced
20g smoked eel
20g kaiserfleisch bacon lardons (mild cure), cooked
60g mesclun (young salad leaves)
METHOD
Make a vinaigrette with mustard, seasonings, wine vinegar and oil. Toss the potatoes, eel and lardons in half the vinaigrette. Spread them on a tray and leave to dry out in a moderate oven for about 10 minutes.
Toss the salad leaves in the rest of the vinaigrette, and mix in the warm potatoes, eel and lardons.
