https://www.lifestylefood.com.au/recipes/25436/cold-smoked-elk-salad

LifestyleFOOD.com.au

The fried onions provide the perfect crunch for this dish.

Ingredients

  • 120 g cold-smoked elk, in thin slices (OR pastrami, roast beef or salty meat)

  • 120 g strong Swiss cheese, cut into sticks

  • 1 bag of salad mix

  • Pickle vinegar:

  • 200ml apple vinegar

  • 200ml water

  • 150ml sugar

  • 2 cinnamon sticks

  • salt

  • a dash of allspice

  • 7 whole cloves

  • Vegetables:

  • 1 big carrot, in thin sticks

  • 1 big parsnip, in thin sticks

  • ½ rutabaga, in thin sticks

  • 1 red onion, in thin half-circles 

  • Dressing:

  • 4 tbs mayonaise

  • 2 tbs smetana (Russian sour creme) or sour cream/crème frâiche

  • 1 tsp Dijon mustard

  • salt

  • black pepper

  • a pinch of horseradish, grated

  • 2 tsp honey

  • 4 tbs raspberry puree

  • Deep fried onions:

  • 2 shallots, in thin rings

  • oil

  • Batter:

  • 1 tsp baking powder

  • 100ml flour

  • ½ tsp salt

  • 125ml water

Method

  • 1.

    Combine vinegar ingredients and boil them in a saucepan for a few minutes. Add vegetables and remove the pan from the stove. Pour the mixture into a container and let it season in the fridge.

  • 2.

    Prepare the dressing. Combine the ingredients, season with salt and pepper.

  • 3.

    Prepare the deep fried onions. Mix the dry ingredients of the batter together and add water while whisking. The batter should be thin and slightly bubbly.

  • 4.

    Dip onion rings in batter and drop in hot oil. Don't over crowd the pan. Fry for a few minutes or until crispy and golden brown.

  • 5.

    Plate: Start with the salad mix, add Swiss cheese and elk slices. Garnish with pickled vegetables and salad dressing and serve with crispy shallots.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 237kj
  • Fat Total 11g
  • Saturated Fat 3g
  • Protein 7g
  • Carbohydrate 26g
  • Sugar 16g
  • Sodium 424mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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