Steam the potatoes in their skins, then remove the skins and press them. Mix the potatoes with the salt, egg yolks, flour, pepper and nutmeg (freshly grated) until homogeneous. Roughly chop the blanched spinach. Fry the bacon cubes in a frying pan until crispy. Heat 1 tbsp. butter in another frying pan and toast the bread cubes until golden brown.
Mix bacon and bread cubes with parsley, spinach, chopped olives and pressed garlic. Knead this mixture with one third of the potato mixture and form into a roll. Roll out the remaining peanut mixture with a tiny bit of flour to a rectangle 3 mm thick. Place the potato-bacon roll on top and roll it up. Brush aluminum foil with melted butter, wrap the roll tightly in it and simmer in water on low heat for about 15 minutes.
Make a salad dressing with salt, vinegar, sour cream and pepper. Rinse and clean the lettuce. Clean celery and radishes, cut into slices. Marinate leaf lettuce and vegetable bites, arrange on plates.
Remove the cooked potato roulade from the foil, cut into slices and roast in browned butter until golden brown. Serve with lettuce and garnish with pumpkin seed oil, pumpkin seeds and herbs.
dry white wine
Our tip: Use bacon with a fine, smoky note!
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