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

You May Also Like

More recipes that might interest you.

Cod Tartare with strawberry salsa
Cod Tartare with strawberry salsa
24/05/2016 -

Carpentras is famous for its strawberries. They usually titivate our taste buds from mid-April to the summer. This year, the Spring has been colder with less sunshine and more wind, meaning the strawberries are not as sweet as usual, but this does not bother Philippe, the strawberry wizard from Saint Didier. He delights us with three varieties: Cléry, Daisy and Dream. They are so good that we hardly need to do anything to them, they are perfect for salads, sorbets and soups! Using strawberries with raw fish is very unusual, but I love making recipes from elsewhere with local ingredients... Enjoy! (Isa Lichtenthurm, Métafort)

Read more
Banana Cake
Banana Cake
20/02/2015 -

I would like to share with you one of my favourite recipes. YENN B&B tries to minimise its environmental footprint and to support fair trade. One of the ways we do this is by offering organic produce in our breakfasts and by using organic cleaning products. Added to this is the fact that Leuven is the world capital of bananas. I often tell this story to my guests who think I’m joking before realising that it’s true. (Nadine Gregoor)

Read more