Amuse or starter with goose pastrami

This refined amuse-bouche combines soft mashed potatoes with a spicy twist of horseradish and the herby flavor of goose pastrami. It can also be served as a starter. The crispy gherkin and fresh watercress create a lovely texture and add a delicious contrast to this elegant appetizer. At De Predetarian, this amuse-bouche is a favorite for festive dinners—a small dish with a big character.

Number of persons : 4

Preparation time : 15 minutes

Cooking time : 10 minutes

Ingredients :

• 150 g goose pastrami
• 4 medium potatoes, peeled and cut into pieces
• 1 tbsp vegetable butter
• 50 ml vegetable milk
• 2 tbsp horseradish, grated
• 2 pickles with a dash of juice from the jar
• 30 grams of flour
• (vegan) mayonnaise
• Salt and pepper to taste
• A handful of watercress, for garnish
  
  

Instructions :

1. Prepare the mashed potatoes :
   Boil the potatoes in a pan of salted water for 15-20 minutes, or until tender. Drain the potatoes and mash them with the butter and milk. Season with salt and pepper.

2. Make the pickle crisp :
   Heat the vegetable oil in a skillet over medium heat. Place the gherkins, their juice, and the flour in a blender and blend until smooth. Carefully spoon them into the pan and fry until crispy. Drain on paper towels.

3. Mix the horseradish :
   Mix the grated horseradish into the mashed potatoes for a spicy flavor.

4. Prepare the goose pastrami :
   Cut the goose pastrami into thin slices and place them on a plate.

5. Serve :
   Spoon a spoonful of horseradish mashed potato onto each plate or into small amuse-bouche plates. Arrange a few slices of goose pastrami on top of the mashed potato and garnish with the crispy gherkin. Use a piping bag to pipe a few dollops of mayonnaise onto the pastrami and garnish with a few sprigs of watercress for a fresh and crunchy finish.