Salad of jerusalem artichoke with apple, dill and buttermilk dressing
½ kg jerusalem artichokes
2 apples (local)
1 dl buttermilk
1 organic lemon
1 teaspoon acacia honey
salt and freshly ground pepper
1 bunch dill
Wash the Jerusalem artichokes thoroughly so that all sand and dirt come of, but let the skin remain. Cut the jerusalem artichokes in very thinly sliced on a mandolin and put in a bowl of cold water. Release the apples from cored or cut apple into ¼, cut the apple into very thin slices of mandolin.
Let jerusalem artichokes drain thoroughly and mix with the apples. Stir in buttermilk, finely grated zest and juice of lemon, honey, salt and pepper into a dressing. Mix apples and jerusalem artichokes with buttermilk dressing. Arrange the salad on platter and sprinkle with dill on top.
Serve the salad as a small starter og gnish for fish or poultry.