Bornholm Field Salad

Ingredients

• 80 g small mostly waxy potatoes (2 small mostly waxy potatoes)
• Salt
• 1 egg
• 4 tbsp cold‑pressed grape seed oil
• 1 tbsp Apple cider vinegar
• 3 tbsp broth
• Pepper
• cane sugar (optional)
• 125 g field salad
• 2 stalks dill
• 1 small apple
• 75 g smoked salmon (in slices)

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 20‑25 minutes. Drain, peel, and finely mash with a fork in a bowl.

2. 2.

   While the potatoes cook, whisk the egg, place it in boiling water, and hard‑boil for about 8 minutes. Cool, peel, and chop into small pieces.

3. 3.

   Whisk together oil, apple cider vinegar, and broth in a salad bowl. Gradually stir this mixture into the mashed potatoes to form a sauce, seasoning with salt, pepper, and sugar.

4. 4.

   Carefully clean the field salad, trimming root ends so the leaves stay intact.

5. 5.

   Rinse the salad and pat dry. Spread it on plates.

6. 6.

   Wash dill, pat dry, and remove thick stems.

7. 7.

   Wash the apple, peel, core, and slice into thin rounds. Cut the rounds into fine strips.

8. 8.

   Scatter egg pieces, dill, and apple strips over the salad. Slice smoked salmon into strips and add on top. Drizzle the vinaigrette sauce over everything and serve immediately.