Potato nests with gravlax and an apple horseradish salad

Tamara West

Salad and dressing

2 Tbsp	Horseradish sauce
1 Tbsp	Dijon mustard
1 Tbsp	Cider vinegar
3 Tbsp	Sour cream
1 sprinkle	Chilli powder, to season
1 bag	Rocket, or micro greens
1	Apple, shaved with the vegetable peeler
1 bunch	Chervil, fresh

Potato nests

1 large	Agria potato, peeled and washed, to make 2 nests (Main)
1 drizzle	Truffle oil, or use olive oil, to taste
1 packet	Salmon gravlax, or smoked salmon (Main)

Directions

1. To make the salad dressing, mix together horseradish sauce, Dijon mustard, cider vinegar and sour cream. Season with salt and pepper and a pinch of chilli powder.
2. Peel and wash large agria potatoes (1 potato will make 2 nests) then using the peeler, peel them into fine strips.
3. Dry thoroughly in a clean tea towel and place in a bowl. Mix through a good pour of truffle or olive oil and some salt and pepper.
4. Form handfuls into nests on baking paper and roast in a hot oven until golden and crispy.
5. Make a quick salad by mixing rocket or micro greens with shaved apple (use the peeler), fresh chervil and the horseradish dressing.
6. To serve, top potato nests with slices of gravlax (or smoked salmon), and apple salad.

See Warren's other special breakfast recipes

• Chicken livers on sourdough toast with a parsley and caper salad
• Walnut and raspberry pancakes with macerated strawberries and mascarpone cream
• Rhubarb fizz