Lingonberry and Red Cabbage Salad with Black Pudding
By brahim - mars 03, 2019
Lingonberry and Red Cabbage Salad with
Black Pudding
A scrumptious raw salad with lingonberries, apple, and walnuts gilds
this delicious black pudding.
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| Lingonberry and Red Cabbage Salad with Black Pudding |
4 portions
Approx. 1 lb (500 g) red cabbage
1 apple
2 tbsp crema di balsamico
2 tbsp hazelnut oil
2 oz (50 g) coarsely chopped walnuts
¾ cup (200 ml) frozen lingonberries or cranberries
Sea salt flakes
Freshly ground pepper
For serving
Approx. 2 lbs (850 g) black pudding
Butter for frying
1. Cut the cabbage into thin strips with a cheese grater. Rinse the
apple and cut into wedges.
2. Combine all the ingredients for the salad in a large bowl and add
salt and pepper to taste.
3. Slice the black pudding and fry in butter until crisp. Serve with the
red cabbage salad.
Ham Salad with Chutney and Black Pudding
Black pudding is excellent. With additions like ham salad and pear
chutney, it becomes the quintessential luxury meal!
4 portions
approx. ½ lb (200 g)
smoked ham, in pieces
1 head iceberg lettuce
3 tbsp canola oil
1½ tbsp white
wine vinegar
Sea salt flakes
Freshly ground pepper
1 pear
¼ cup (50 ml) mango chutney
For serving
2 lbs (850 g) black pudding
Butter for frying
1. Cut the ham into thin sticks and break the lettuce into smaller
pieces. Blend oil and vinegar, add salt, and pepper to taste.
2. Mix the lettuce with the ham and the dressing just before serving.
3. Cut the pear into small cubes and mix together with the mango
chutney.
4. Slice the black pudding and fry in butter until crisp. Serve with ham
salad and pear chutney.
Creamy Potato Salad with Poached Salmon
Poached salmon is a classic shared meal that is always easy to
prepare—and it is always popular!
Serve preferably with melon wedges, as they serve both as a lovely
garnish and as a good accompaniment to the poached fish. The creamy potato
salad makes it so that no extra sauce is needed.
The potato salad is also a good addition to cold cuts, grilled and
smoked fish.
4 portions
Salmon
½ leek
1 fennel bulb
1 lemon
4½ cups (1
liter) water
1 tbsp white wine vinegar dill sprigs
1 tbsp salt
4 boneless salmon fillets with skin (approx. 1¼ lbs / 600 g)
Potato salad
2 egg yolks
1 tsp freshly squeezed lemon juice
2 tsp Dijon mustard
½ cup (100 ml) chopped dill
⅔ cup (150 ml)
canola oil
2 tbsp water
Sea salt flakes
Freshly ground white pepper
2¼ lbs (1 kg)
cooked, cold new potatoes
1 small red onion, chopped
3 tbsp chopped chives
1. The salmon: Slice the leak
into smaller pieces. Slice the fennel and the lemon thinly.
2. Boil water, vinegar, dill sprigs, and salt in a frying pan. Add the
leek, fennel, and lemon. Cook, covered, for about 10 minutes.
3. Place the salmon into the pan and cook on low heat, covered, about 12
minutes. Let the salmon cool in the marinade. Garnish with lemon and dill just
before serving.
4. The salad: Mix egg
yolks, lemon juice, mustard, and dill with an immersion blender. Drizzle the
oil in slowly and mix until it is a thick cream. Add in the water, add salt,
and pepper to taste.
5. Cut the potatoes into smaller pieces. Carefully fold the potatoes
into the sauce. Arrange the potatoes and garnish with red onion and chives.
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