Smoked Char crème
Smoke the char well with a smoking gun 5-6 times. Bake the char at 180°C for 20 minutes. Mix the baked char with cooking oil. Mix egg yolks, champagne vinegar and dijon mustard. Mix with a hand blender whilst adding the char oil in a thin stream. Season with salt and vinegar.
Grate the cheese and place it in a blender jug together with the eggs. Bring the cream and milk to a boil. Pour the warm milk/cream into the cheese mixture and stir until smooth. Heat the cheese cream over a water bath until it is 80°C. Strain the cream and chill in an ice bath.
Bring all the ingredients for the pickling liquid to a boil, remove the pan from the cooker and let the mixture cool. Take out balls from the potatoes with a melon baller, saving all leftovers from the potatoes. Boil the potato balls in salted water until they are cooked. Place the potatoes into a bowl and pour the liquid over the potatoes. Allow to cool in the pickling liquid.
Grate the remains of the potatoes on the rough side of the grater. Rinse in cold water until all the starch has disappeared. Drain the water and squeeze out all the liquid. Let dry. Fry the potatoes at 160 degrees until golden.
Mix the horseradish juice with the milk. Mix the cream cheese with the Horseradish milk. Divide into silicone molds and place in freezer. Grate over the dish when serving.
Cheesy Crisp Bread
Grate the cheese. Mix cheese and flour using the wing of a dough mixer. Add the butter a little at a time and work into a firm dough. Vacuum package the dough and let it rest for 30 minutes. Run the dough through the pasta machine. Cut out as instructed.
Slice the shallots thinly on the mandolin, place the onion rings in a vacuum bag together with pickling liquid, seal the bag and leave to marinate.