脆皮捣碎的土豆用泡菜和杜松子酒纯酸奶油

将花椰菜和萝卜放在2个单独的中型耐热碗中;搁置。带醋，1/4杯水，蜂蜜，盐，小茴香，胡椒和海湾留在媒体上的小平底锅中。将热量降低到低;煨，偶尔搅拌，直到盐溶解，2至3分钟。从热量中取出。倒入一半的混合物，包括一半的香料和1个湾叶，在1碗中翻白全角;放在一边。将姜黄添加到剩余混合物在平底锅中。恢复到低温; simmer, stirring occasionally, 2 minutes. Pour turmeric liquid with remaining spices and bay leaf over cauliflower in remaining bowl. Let stand 20 minutes.

Using a slotted spoon, transfer turnip to a pint-size wide-mouth jar. Place beet matchsticks in jar on turnip, and carefully pour turnip pickling liquid to cover; discard any excess pickling liquid. Using a slotted spoon, transfer cauliflower to a second pint-size wide-mouth jar; repeat with turmeric pickling liquid. Seal jars, and chill at least 2 hours or, preferably, 1 day.

Place potatoes in a large pot, and add about 10 cups water to fully submerge potatoes. Add 2 tablespoons salt. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until potatoes are tender when pierced with a fork, 15 to 17 minutes. Drain potatoes, and let cool 5 minutes.

Preheat oven to 450°F. Pour oil evenly onto a large rimmed baking sheet, and sprinkle with pepper and remaining 1 teaspoon salt. Set baking sheet aside. Lightly grease the bottom of a wide drinking glass or 1-cup dry measuring cup with oil. Working with 1 potato at a time, smash potatoes using bottom of glass to about 1/2-inch thickness, regreasing glass as needed. Transfer smashed potatoes to prepared baking sheet, and swirl to coat in oil. Flip potatoes over, and arrange at least 1/2 inch apart on baking sheet. Bake in preheated oven until potato bottoms start to crisp and turn golden, 20 to 25 minutes. Carefully flip potatoes, and bake until deep golden and crispy, 15 to 20 minutes.

在一个小碗中搅拌酸奶油，杜松子酒和柠檬味。盖住和冷却，直到准备使用或长达4小时。

在盘子上安排捣碎的土豆。顶部有大约1茶匙杜松子酒酸奶油。顶部含有排水泡菜和三文鱼獐鹿的任何组合。用韭菜，莳萝和欧芹装饰。