Baked Mussel on Kipfler Salad

Boil potatoes. Finely chop onion, briefly boil over, mix with 3 tablespoons vinegar, 6 tablespoons oil and 6 tablespoons hot water as well as salt, pepper, tarragon mustard.

Peel potatoes, cut into slices and drop them into the marinade, mix well.

Wash mussels and pat dry well. Salt the mussels and flavor with lemon juice. Bread them in flour, beaten egg and breadcrumbs, bake them floating in oil.

Mix into salad 2 heaping tablespoons keta caviar and 1 heaping tablespoon finely chopped chives or young onion greens. Place salad on large spoons or in small bowls, top with mussels.

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