Salad with nelma and flax

Ingredients

• cold smoked nelma - 80 g
• mashed potatoes - 100 g
• shallot garlic - 10 g
• butter - 10 g
• celery stalk - 100 g
• halibut caviar - 10 g
• celery root - 150 g
• spinach leaves - 200 g
• egg white - 3 pcs.
• apple juice - 30 ml
• honey - 1 tbsp. l.

Cooking

Step 1

Prepare classic mashed potatoes. Spread in a thin layer on a plate. Place thinly sliced onion and brush with oil.

Step 2

Remove all the bones from the fish and cut into slices. Put in vegetable oil for 30 minutes so that the fish gives up unnecessary salt). Pull out, blot with a napkin.

Step 3

Cut the celery stalk into slices in length and put on mashed potatoes. Garnish with spinach and halibut caviar.

Step 4

Peel the celery root and cut into cubes 1 by 1 cm and cook over low heat until soft. Punch in a blender, add salt, olive oil, strain through a sieve. Put on a plate around the edges of the fish.

Step 5

Beat the protein until a white thick foam, add agar-agar (3 g), honey and juice. Mix slowly with a whisk. Transfer the protein mass to a pastry bag and squeeze out small dots of 20 g each. Leave to dry for 4 hours at 40 degrees. Put the finished meringues into the celery puree.