1 800 g can Basque blood sausage, 1 kg potatoes, 2 soupspoons hazelnut oil, 500 ml cream, 500 ml milk, 150 g butter, Salt, Mesclun, Smoked gravy
Cut the blood sausage into 1 cm slices. Refrigerate for one hour. Fry the blood sausage in a pan for 3 to 4 minutes on each side.
Boil the peeled potatoes; warm the milk, cream, and butter. Mash the potatoes. Incorporate the milk, cream, and butter. Make a smooth puree, adding the hazelnut oil at the end. Season with salt. Reheat and whip the smoked gravy with a beater.
Arrange the potatoes in a neat circle and place the blood sausage slices on top. Coat with smoked gravy. Serve with mesclun.