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• Potato salad: cook the potatoes in a saucepan in salted water for about 25 minutes. Drain and cool. Take the salmon and the Raclette and cut them both into strips of 2 cm x 1 cm.
• Vodka Mayonnaise: to make perfect mayonnaise, the ingredients must be mixed at room temperature, meaning about 20 degrees. Separate the egg yolks from the whites and pour them into a tall beaker that fits the immersion blender. Add the lemon juice and a pinch of salt and start blending at medium speed. Without stopping blending, dribble in the seed oil, trying to incorporate air into the mix. Alternate vodka and oil until all the oil has been used. Mayonnaise can be kept in the refrigerator for no more than 3 days.

Plating:
Pour the potatoes, cheese and wild garlic into a bowl and season gently with the mayonnaise. To conclude, add the salmon and garnish with the misuna shoots.