1 Picture
Ingredients
- VINAIGRETTE:
- 750 g/1 2/3 lb potatoes,
- 75 g/2 1/2 oz smoked herring,
- 200 g//7 oz cooked beetroot,
- 250 g/9 oz baby spinach leaves,
- 1 tart apple,
- 1 ActiFry spoon olive oil,
- Salt, pepper,
- Mixed green salad
- 1 ActiFry spoon cider vinegar,
- 4 ActiFry spoons apple juice,
- Salt, pepper
Details
Servings 4
Adapted from nutritiousanddelicious.co.uk
Preparation
Step 1
Peel the potatoes and grate them. Put the potatoes in the ActiFry with a spoon of olive oil. Season and cook for 25 to 30 minutes. During this time, flake the herring and grate the beetroot. Clean the mixed green salad and spinach and prepare the apple juice vinaigrette. Divide the green salad and spinach among serving plates (serve in shallow bowls or soup plates). Add the salad dressing.
When the potatoes are cooked, mix with the chopped chervil and shape into a dome on each plate. Put the quail eggs to cook in the ActiFry for 4 minutes. Put the grated beetroot and herring flakes on top of the potato domes.
Shell the coked eggs. Cut them in half and put 3 half-eggs on each plate. Cut the apple into wedges and then each wedge into thin slices. Divide them up among the salads. Sprinkle with a few drops of cider vinegar and freshly ground pepper.
Review this recipe