Yields: 4 | 8 depends on mold size
Active Time: 35 Min
Ingredients:
4 Russet Potatoes
3 Cucumbers
1/3 cup chopped Dill
Hand full of Water cress
4 ounce Roe
1/2 cup Mayonaise
1/4 cup Dijon Mustard
3 Tbl spoons Rice wine vinegar
Pinch Salt/Pepper
Olive oil
Preparation:
Peel potato and chop
Place in pot of cold water and bring to boil about 9 Min till softened, but not mash like, add in salt/olive oil
While boiling finely slice cucumbers with mandolin or knife, place in a bowl with sea salt and rice wine vinegar
Strain potatoes and place in bowl allow to cool
Add in mayonnaise, dijon mustard, olive oil, and chopped dill
Season with salt and pepper per your taste
Place water cress in center of plate and circular mold on top
Fill mold with potato salad, remove ring, add 3 cucumber slices in a circular form around the sides of potato salad
Place roe on top of salad, and finish garnishing as desired with more dill, oil, and watercress
Bon Appétit Mes Amis!