Shrimp on Leek Potato Salad

Ingredients

• 6 large cooked sweet potatoes (from the day before, waxy)
• 6 thin leek stalks
• 1 tbsp butter
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 0.5 tsp mustard
• Salt
• freshly ground pepper
• 150 g crème fraîche
• 1 tbsp grated horseradish (fresh or jarred)
• 2 tsp lemon juice
• Salt
• freshly ground pepper
• 300 g cooked shrimp (or prawns)
• 2 tbsp chopped chives

Instructions

1. 1.

   Wash, trim and cut the leeks into three equal pieces of green and white. Sauté the leeks in a wide pot with hot butter for a few minutes, add 1/2 cup water, season with salt and pepper, cover and cook for about 5 minutes. Remove, drain and let cool.

2. 2.

   Peel the potatoes and slice them about 0.5 cm thick.

3. 3.

   Whisk vinegar with mustard, salt and pepper; whisk in oil with a whisk until emulsified, taste.

4. 4.

   Beat the crème fraîche stiff, fold in horseradish and season with lemon juice, salt and pepper to make the horseradish cream.

5. 5.

   For serving arrange potato slices and leeks on plates, drizzle with dressing, spread the horseradish cream over them and place shrimp on top. Sprinkle with chives.