I N Scotland we associate black pudding with breakfast. This recipe takes the French version – boudin noir, which literally means black sausage, a mix of pork, pork blood, spices and a filler such as oatmeal or barley – and moves it to lunch, paired with a tasty seasonal salad.
BOUDIN NOIR WITH CELERIAC REMOULADE, APPLE AND RADISH SALAD, AND CRUSHED HAZELNUTS
SERVES 4
4 boudin noir
1 packet of mixed salad leaves
Half a celeriac
2-3tbsp mayonnaise
1tbsp grain mustard
1 apple
2 radishes
2 shallots
A handful hazelnuts
1 bunch of chives
50ml vinaigrette
Method Slice the boudin noir evenly and place them on a grill tray, ready to cook. Wash and dry the salad leaves. Peel the celeriac then cut it into three equal pieces. If you have a mandolin then slice them into thin strands; if not, cut into matchsticks and bind with the mayonnaise and grain mustard. Adjust to taste. Cut the apple into even batons, thinly slice the radishes and peel and finely chop the shallots. Chop the hazelnuts coarsely and finely chop the chives. Mix everything together then gently add the vinagrette. Scoop the celeriac into quenelles using two spoons. To serve, place a quenelle of celeriac on each plate, put the boudin slices next to the celeriac. Top with the apple and nut mixture then place the salad to the side
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