Salad with smoked squid

Ingredients

• smoked squid - 150 g
• boiled potatoes - 200 g
• iceberg lettuce - 60 g
• sauce "green oil" - 30 g
• ginger cucumbers - 80 g
• pink pepper - 2 g
• greens dill, parsley - 50 g
• rustic oil - 30 g
• salt - 2 g
• sugar - 2 g
• peeled ginger root - 40 g
• drinking water - 150 g
• vegetable oil - 30 g
• fresh lemon - 2 g

Cooking

Step 1

"Green oil" sauce: Greens (parsley, dill), vegetable oil, fresh lemon p \ f, salt (1 g), drinking water (50 g). Place all ingredients in a blender, add water and blend until smooth.

Step 2

Ginger cucumbers: Cucumbers, salt (1 g), sugar, peeled ginger root, drinking water (100 g). 1. Wash the cucumbers, cut off the ends. 2. Cut the prepared cucumbers on a slicer along the length, into long strips 0.2-0.3 cm thick and put in a container. 3. Peeled ginger root, grate on a fine grater. 4. Pour cold drinking water into a container with cucumbers, add sugar, salt and grated ginger. 5. Pickle cucumbers for at least 30 minutes.

Step 3

Cut the smoked squid on a slicer into thin slices, approximately 0.2 cm each, boiled potatoes into a cube of 0.5-0.7 cm, tear iceberg lettuce into large pieces.

Step 4

In a mixing bowl, season the prepared potatoes with 5 grams of green oil. Top the iceberg with the remaining green butter sauce.

Step 5

Put the seasoned potatoes on a plate, put a part of the squid on it and then lay out the iceberg lettuce in a lush slide. Put the remaining squid on top of the iceberg. Put ginger cucumbers rolled up in a circle in a circle. Drizzle salad with rustic oil. Garnish the dish with dill sprigs and pink peppercorns.