Niçoise salad
1. For the pickles, slice the unpeeled ginger. Roughly chop the dill.
- 50 g ginger
- 3 sprigs of dill
- 125 g sugar
- 15 g salt
- 150 ml white wine vinegar
- 3 Piemont grains
- 8 black peppercorns
- 1 TL Senfsaat
- 1/2 tsp coriander leaves
- 3-4 red onions
- 250 g small potatoes
- Salt
- 125 g green beans
- 125 g wax beans
- 1 Snack cucumber
- 3-4 radishes
- 3 medium tomatoes
- 2 handfuls of baby salad mix
- 1/2 green oak leaf lettuce
- 2 tsp capers preserved in salt
- 1 small smoked char (about 375 g, alternatively smoked trout)
- 200 ml buttermilk (or yogurt)
- 4. Mayonnaise
- freshly ground black pepper
- a little lemon juice
- 2 tsp trout or salmon caviar
- 1 tbsp finely chopped dill
- 1 tbsp white wine vinegar
- 2 Bio-Owner
- For the pickles, slice the unpeeled ginger. Roughly chop the dill.
- Put the sugar, salt, vinegar and 350 ml of water into a pot. Bring to a boil with the ginger, dill and spices, remove from the heat and let steep for 15 minutes.
- Peel the onions and slice them into 5 mm thick slices. Place them in a second pot, pour the spice marinade over them through a sieve, and bring everything to a boil again. Let the onions cool in the liquid, then store them in a tightly sealed container in the refrigerator for up to 10 days.
- For the salad, bring the potatoes to a boil in salted water and cook for about 20 minutes. Meanwhile, trim both types of beans and cook them in heavily salted water for at least 6 minutes each, then rinse them with cold water and drain well.
- Wash the snack cucumber and radishes, then slice them. Wash the tomatoes and cut them into bite-sized pieces. Wash and spin the lettuce dry. Briefly rinse the capers and roughly chop them.
- Remove the skin from the char and carefully detach the flesh from the bones. Check the flesh for any remaining bones, cutting it into slightly smaller pieces. Refrigerate.
- Mix buttermilk and mayonnaise. Season with salt, pepper, and lemon juice. Stir in caviar and dill. Chill the dressing.
- Drain the potatoes and let them cool briefly. Then halve them crosswise.
- Arrange all the prepared salad ingredients decoratively on a plate, along with the onion pickles.
- Bring 1 liter of water to a boil with the vinegar and poach the eggs for 3 minutes. Briefly rinse with cold water and place on the salads along with the char. Serve the dressing separately.
Put 2 tablespoons of sugar, salt, vinegar and 350 ml of water into a pot. Bring to a boil with the ginger, dill and spices, remove from heat and let steep for 15 minutes.
Peel 3 onions and slice them into 5 mm thick slices. Place them in a second pot, pour the spice marinade over them through a sieve, and bring everything to a boil again. Let the onions cool in the liquid, then store them in a tightly sealed container in the refrigerator for up to 10 days.
4. For the salad, bring the potatoes to a boil in salted water and cook for about 20 minutes. Meanwhile, trim both types of beans and cook them in heavily salted water for at least 6 minutes each, then rinse them with cold water and drain well.
5. Wash the snack cucumber and radishes, then slice them. Wash the tomatoes and cut them into bite-sized pieces. Wash and spin the lettuce dry. Briefly rinse the capers and roughly chop them.
6. Remove the skin from the char and carefully detach the flesh from the bones. Check the flesh for any remaining bones, cutting it into slightly smaller pieces. Refrigerate.
7. Mix buttermilk and mayonnaise. Season with salt, pepper, and lemon juice. Stir in caviar and dill. Chill the dressing.
Drain 8 potatoes and let them cool briefly. Then halve them crosswise.
9. Arrange all the prepared salad ingredients decoratively on plates along with the onion pickles.
