Waldorf salad recipe in a modern way - Savoury Trips

Ingredients

• BOILED MEAT PATE
• 400-500gr boiled meat from the soup
• 150 gr of cream cheese
• 1/3 teaspoon of dijon mustard
• 5 bigger anchovies
• 5-6 pickled onions
• cooking cream when necessary
• salt, coriander, white pepper, mayonnaise to taste
• CELERY PUREE
• 1 bigger celery root
• 1-2 celery stems
• 300 ml of milk
• 1 bigger apple
• 100 gr toasted walnuts
• microgreens (whichever you choose)
• salt, white pepper, nutmeg
• finely chopped chives
• water when necessary
• Separate the boiled meat (chicken, turkey, or beef) from fat and bones and cut into small pieces.
• Peel celery stems with potato peeler, then cut into julienne sticks, and at the end brunoise cubes.
• Granny Smith apple cut into leaves on mandolin, then julienne sticks, then brunoise cubes, like with celery stems.
• Cut and toast walnuts on medium temperature. Chop chives into smaller pieces.
• Once you serve, first put celery puree, then form canela from meat pate. Sprinkle with chopped apples and celery. Decorate with cooked celery leaves, toasted walnuts, chives and microgreens.