per serving
filling
300g new potatoes
200g lightly salted cucumber
1tsp dried mustard seeds
dash of apple vinegar
chopped parsley c
hopped ramson
hazelnut oil
juice of half a lemon
kefir sauce
400g kefir (sourmilk)
100g sparkling water
herbal oil
100g ramson
100g rapeseed
Serves 4
Boil and dice the potatoes into small cubes, around 5mm. Dice the cucumber to the same size.
Cook the dried mustard seeds in salted water and apple vinegar until they are soft: this takes around 10 minutes. Season with salt, the lemon juice, and herbs, then gently combine with the cucumber and potato.
Mix the kefir and water, seasoning with salt and white pepper.
For the herbal oil, process the two ingredients in a blender on high speed for 5 minutes, then pass through a fine sieve or coffee filter.
Arrange the potato and cucumber filling in a deep plate. Gently mix the kefir sauce with the herbal oil and pour over the filling.
Decorate with finely sliced radish and white fish roe.
