Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Dressing
Pears
To serve
How it's done
Potatoes
Cook the potatoes in boiling salted water for approx. 20 mins. until soft, drain and allow to cool slightly. Peel the potatoes, cut into slices approx. 5 mm thick, place in a bowl.
Dressing
Combine the shallot, yuzu, balsamic and oil, pour over the potatoes, season. Cover the salad and leave to infuse for approx. 30 mins.
Pears
Heat the butter in a non-stick frying pan. Reduce the heat, add the pear slices, fry for approx. 1 min. on each side until golden brown.
To serve
Plate up the potato salad, top with the pear slices and salmon.
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