Smoked potato salad with pork belly

By lightly smoking the salad, it is imbued with a sturdy flavour.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Recipe for 500 grams salad 

Smoked potato salad with pork belly

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potatoes, waxy






smoked pork belly



coarse-grained mustard



salt and pepper

As needed:


olive oil

As needed:


apple woodchips

Preparation method

  • Soak the woodchips in water for half an hour.
  • Peel the potatoes and chop into 1x1cm cubes.
  • Blanch the chopped potatoes in water seasoned with salt and steam until dry.
  • Finely chop the shallot and pork belly and fry gently until soft.
  • Add the mustard.
  • Mix with the potato and season with olive oil.
  • Smoke the salad for five minutes at 70°C.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a component in a composition with eel, cod, or pike perch.
  • As a component in a composition with beef cheeks, haricot verts, and jus.
  • As a component in a composition with mackerel, spinach, and onion

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