Goat cheese fritters on salad with rapeseed oil tomato dressing

Ingredients

• 2 shallots
• 1 tbsp bacon cubes
• 3 tbsp Rapeseed oil
• 100 ml milk (3.5% fat)
• 20 g butter
• 2 Eggs (size M)
• 150 g rye bread (cubed)
• Salt
• Pepper
• nutmeg
• 1 tsp chopped parsley
• 2 g starch
• 1 Garlic clove
• 1 sprig thyme
• 100 ml poultry broth
• 50 ml wine vinegar
• mustard
• 100 g tomato cubes
• 2 tbsp cold-pressed rapeseed oil
• chives (finely sliced)
• 150 g wild herbs
• 1 l rapeseed oil (for frying)','75 g goat cheese','piment d’Espelette','50 g toasted almond flakes

Instructions

1. 1.

   Semmelknödel (day before): peel one shallot, finely dice it, sauté with bacon cubes in 2 tbsp rapeseed oil, deglaze with milk. Add butter. Separate eggs; beat egg whites into stiff peaks. Stir yolk into the bacon‑milk mixture, fold in bread, season with salt, pepper and nutmeg. Fold in parsley and beaten egg whites. Spread dough on cling film, roll into a log, wrap first in cling film then in foil. Poach dumplings in simmering water for about 20 min, then cool.

2. 2.

   Rapeseed oil dressing and salad: whisk starch with a little water. Peel remaining garlic and shallot, finely dice them, sauté with thyme in 1 tbsp rapeseed oil, add broth. Bring to boil, stir in starch, bring to boil again. Add vinegar and mustard, strain through a fine sieve. Mix in tomato cubes, cold‑pressed rapeseed oil and 1 tbsp chives, season with salt and pepper. Toss salad, wash, dry.

3. 3.

   Fritters: heat rapeseed oil to about 170 °C. Cut dumplings into 1 cm cubes. Combine dumpling cubes with goat cheese, add remaining chives, season with salt, pepper and piment d’Espelette. Form small balls, roll in almond flakes, fry in rapeseed oil for about 1 min. Arrange balls on salad, drizzle with dressing.