Ingredients
- Flensted Potato Salad with Coarse Mustard
- Beetroot
- Bacon
- Eggs, possibly quail eggs
- Dill
- Cod as a side dish
Preparation
- Peel and slice the beetroot very thinly using a mandoline. Marinate raw in a little oil and vinegar with finely chopped parsley. Alternatively, they can be baked or boiled and cut into the desired shape and size.
- Boil eggs for about 6 minutes and cool immediately (quail eggs need about 90 seconds).
- Bake bacon in a preheated oven at 200 degrees Celsius until golden brown and crispy (approx. 10-15 minutes).
- For the side dish: Toss the cod in a little oil, salt, and pepper, then grill for about 3 minutes on each side. Alternatively, it can be baked in the oven at 175 degrees Celsius for about 10 minutes, depending on its thickness.
Serving suggestion
- Mix the bacon with the potato salad.
- Arrange in a bowl or on a platter.
- Halve the eggs and arrange them on top, along with the remaining bacon and both baked and raw marinated beetroot.
- Garnish the finished salad with dill.
- Serve the cod on the side.
