Smoked potato salad with pork belly
By lightly smoking the salad, it is imbued with a sturdy flavour. Creation by Jonnie Boer, Librije's Atelier, Zwolle, the Netherlands. Recipe for 500 grams salad.
🍽️ Makes 500
Ingredients
| 4 | potatoes, waxy |
| 1 | shallot |
| 50 g | smoked pork belly |
| 20 g | coarse-grained mustard |
| — | salt and pepper |
| as needed | olive oil |
| as needed | apple woodchips |
Instructions
- Soak the woodchips in water for half an hour.
- Peel the potatoes and chop into 1x1cm cubes.
- Blanch the chopped potatoes in water seasoned with salt and steam until dry.
- Finely chop the shallot and pork belly and fry gently until soft.
- Add the mustard.
- Mix with the potato and season with olive oil.
- Smoke the salad for five minutes at 70°C.
- Season to taste with salt and pepper.
Serving suggestions:
- As a component in a composition with eel, cod, or pike perch.
- As a component in a composition with beef cheeks, haricot verts, and jus.
- As a component in a composition with mackerel, spinach, and onion.