Cut a big yellow potato in very small cubes, boil them for about 5 mins in salted water, drain and dry.
Finely slice 2 small shallots and soak in 2 tbsp red wine vinegar and some salt.
Finely dice 2 cornichons and a tbsp salted capers.
Finely slice 2 tbsp estragon.
Mix the potato, shallot, cornichons, capers and estragon with 2 tbsp olive oil, 2 tsp Dyon mustard and some Worcester sauce and Tabasco.
Serve as shown, with an egg yolk on top. Finish with some more estragon.
(Here Merijn Tol's original recipe in Dutch)
No comments:
Post a Comment