Two-apple salad with mustard ice cream
An explosion of flavors in this two-apple salad, combining the sweetness of crisp fruit with the bold touch of mustard ice cream. A fresh, original, and surprising blend that will awaken your taste buds!
Ingredients
Salad:
- 800g of lily rose potatoes
- 1 apple
- 3 smoked mackerel fillets
- Juice of half a lemon
- 2 pinches of vanilla salt (or coarse salt)
- Olive oil
- Apple honey vinegar
- Chives
- Mustard seeds
- Salt
Ice cream:
- 300g of milk
- 5 egg yolks
- 1 tablespoon of honey
- Juice of half a lemon
- 3 tablespoons of honey apple mustard
- 200g of liquid cream
Preparation
1. Place the ice cream maker bowl in the freezer for 12 hours.
2. Bring the milk to a boil.
3. Mix the honey and egg yolks, and pour the milk over this mixture.
4. Put everything back in a saucepan and cook over low heat until the cream coats the spoon.
5. Remove from heat, add the cream and mustard, then let it cool.
6. Put the mixture in the ice cream maker and set it for 45 minutes. When finished, place the mixture in an ice cream container and store it in the freezer.
7. Steam the potatoes. Peel them and let them cool.
8. Cut the potatoes and apple into cubes.
9. Cut the mackerel fillets and add them to the apples.
10. Season with vinegar, oil, and salt, then add the mustard seeds and chives.
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