Potato on ryebread with pickled red onions, smoked mayo and bronze fennel
400 g new potatoes
1 red onion
2 tbsp. apple vinegar
Salt and freshly ground pepper
5 sprigs bronze fennel
4 slices ryebread
Wash potatoes thoroughly in cold water, put in a pot with water and salt and bring to a boil.
Boil the potatoes for 7-8 minutes. Remove from the heat and let them finished in the hot cooking water.
Remove the potatoes from the pot and let them cool slightly.
Peel onion, cut in half and cut into very thin slices.
put into a bowl and marinate with vinegar, a little salt and freshly ground pepper.
Let onion marinate for 15-20 minutes.
Cut the potatoes into small pieces, put them on a slice of ryebread and put small dots of the smoked mayo, pickled red onions and bronze fennel on top.
Season with salt and freshly ground pepper on top.
Server as a small lunch dish.
2 egg yolks from organic or free range egg
1 tbsp. mustard
1 tbsp. apple vinegar
½ tbsp. smoke salt
Freshly ground pepper
1 ½ cups canola oil or grapeseed oil
Wisk egg yolks, mustard, vinegar, salt and pepper in a mixer,.then add the oil slowly, when all the oil is added, adjust the taste with a little salt, pepper and a splash of vinegar.