Salade Lyonnaise has always been a popular working-class meal served in bistros. Recipes vary but they usually include charcuterie and sometimes smoked herrings which were staples of the Lyonnais silk workers' diet a century ago.
For each portion
A smoked herring fillet soaked overnight in milk
Hure (a brawn made with pig's tongue head and trotters and vegetables seasoned with capers flat-leaf parsley and vinaigrette) or a pig's trotter split and grilled with breadcrumbs
Steamed potatoes (either Ratte or Charlotte) sliced and seasoned with red wine vinegar and grapeseed oil
1 egg boiled
FOR THE GARNISH
Horseradish chantilly (freshly grated horseradish folded into whipped double cream seasoned and lightly flavoured with lemon juice)
Parsley oil (parsley leaves liquidised with a small quantity of olive oil and strained through a fine sieve)
Arrange on a plate the smoked herring hure steamed potatoes salad leaves in vinaigrette and the boiled egg. Garnish with the shallots horseradish chantilly and parsley oil.