Turnip and Potato Salad with Smoked Goose Breast

Cut the rutabagas into thin slices at the beginning, peel and cut into two cm cubes. Blanch in boiling salted water for seven to eight minutes. Rinse and drain.

Cook potatoes with skin in salted water until tender, rinse, peel and cut into slices while still warm. Mix mustard with oil. Add the potatoes and turnips.

Peel the onions, dice finely and make two min in the clear soup. Add vinegar and mix with turnips and potatoes. Leave the salad to infuse for about thirty min. Season with salt and pepper.

In the meantime, make the eggs ten min, quench and peel. Carefully cut the fat from the goose breast into small pieces, finely dice and drain into crispy grams. Drain in a sieve. Cut the goose meat into narrow strips.

Cut half of the cress into the salad. Add half of the goose meat. Arrange the salad on a large platter. Cut the eggs in half, place around the salad and garnish with remaining cress. At the end, bring to the table sprinkled with the remaining goose meat and crispy grams.

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