Salade Polletaise

 
Salade polletaise

“Do you like fish salads? This salad takes its name from the Ile du Pollet, off Dieppe, and you will love it… At Le Manoir de Graincourt, we serve it cold as a starter and it is very popular with our guests.” (Anne-Lise Baron)

Ingredients for 2 people

2 medium-sized potatoes 

Vinaigrette
½ cooked kipper fillet 
A few thin slices of smoked halibut
A few thin slices of smoked salmon
A few pieces of smoked haddock
Grey shrimp (or pink shrimp if you cannot find the small grey shrimp found in the North Sea and the English Channel)
Lumpfish roe 
½ head Belgian chicory, finely chopped
¼ apple, cut into small dice
Chives and parsley

Method

Peel the potatoes and parboil them so that they are still firm, then slice them into rounds. Pour over the vinaigrette while they are still warm and stir to mix well. 

Place the potatoes on a serving plate and arrange the fish, shrimp and roe on top.
Garnish with the herbs, chicory and apple.
Feel free to vary the quantities depending on the rest of the meal and your guests’ appetites!

Serve with

A witte wine

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