Brine Salad

Ingredients

• Fillet of Sturgeon 20 oz
• Potato 20 oz
• Pickled Cauliflower 10 oz
• Cucumbers 10 oz
• Romaine lettuce 10 oz
• Apple 10 oz
• Citrus Zest Mix to taste
• Pistachios 0 oz
• Beef Shank 5 oz
• Sour Cream 10 oz
• Mustard Greens 10 oz
• Creamy Horseradish 10 oz
• Salt to taste

Step-by-Step Guide

Step 1

Boil the beef shank in a small amount of water. Once it reaches a boil, lightly salt the water, and add a bay leaf, onion, and carrot. Simmer for 1.5 hours, occasionally tasting the meat: the shank should be very tender when done. Shred the boiled beef into strands, and mash the meat with a fork or spoon.

Step 2

Boil the potatoes in salted water along with a wedge of lemon — this will prevent the potatoes from becoming mushy and make them easier to cut. Once cooled, dice the potatoes, fresh cucumbers, and pickles into small cubes.

Step 3

For the dressing, finely dice half of the apples. Combine the beef with horseradish, mustard, sour cream, and the diced apples.

Step 4

Combine the potatoes and cucumbers with the dressing. Serve the salad on individual plates.

Step 5

Cut the herring into small pieces and place them on top of the salad. Add romaine lettuce, thinly sliced apple, and lightly toasted pine nuts. Grate the lemon zest.