Fried onions
2 onions
10 g (0.35 oz) potato starch
500 ml (16.91 fl oz) deep frying oil

Roast beef
800 g (28.22 oz) roast beef
10 g (0.35 oz) onion powder
10 g (0.35 oz) salt
5 g (0.18 oz) black pepper
25 g (0.88 oz) butter

Potato salad
500 g (17.64 oz) waxy potatoes
100 g (3.53 oz) onions
300 g (10.58 oz) creme fraiche
3 g (0.11 oz) fresh dill
Salt to taste

Remoulade sauce
2 g (0.07 oz) turmeric powder
2 g (0.07 oz) coriander powder
2 g (0.07 oz) sugar
2 g (0.07 oz) salt
200 g (7.05 oz) creme fraiche
200 g (7.05 oz) pickles

Pickles
100 g (3.53 oz) cucumber
100 g (3.53 oz) onions
60 g (2.12 oz) apple cider vinegar
120 g (4.23 oz) sugar

Instructions

Roast beef
Preheat the oven to 150° C (302 degrees Fahrenheit).
Put a pan on high heat and add the butter when the pan is hot. Put the roast beef on the pan.
Drizzle the salt, pepper and onion powder on the roast beef.
Flip the roast beef when it is browned and put some more seasoning on it.
Brown on all sides and baste with the butter. If the pan is oven safe, put it in the oven, otherwise transfer the roast beef to an oven proof dish and add the melted butter.
Cook until the inner temperature of the roast beef reaches 60° C (140 degrees Fahrenheit).
Take the roast beef out of the oven and cool it down. Refrigerate it until it is cold.

Potato salad
Peel and boil the potatoes. Let the potatoes cool completely.
Chop the onions and dill very fine. Cut the potatoes into 7 mm cubes.
Mix the potato cubes, onions, dill, creme fraiche and some salt gently with a spoon. Refrigerate it.

Pickles
Combine all the Components in a pot and bring to a boil. Stir until the sugar is dissolved. Let it cool down and then refrigerate it.

Remoulade sauce
Heat the spices in a dry skillet.
Pour the creme fraiche into a bowl and add the spices, sugar and salt.
Strain the pickles and add them to the bowl.
Mix gently with a spoon.

Fried onions
Heat the oil to 160° C (320 degrees Fahrenheit).
Use a mandoline to slice the onions 1 mm thin. Dip the onions in the starch and shake of the
excess. Shape a rectangle of onions onto an offset spatula and dip it into the frying oil. Use two forks to shape the nest into a long shape. Drain the onion nest onto a paper towel and continue with the other three onion nests.

Assembly
Slice the roast beef into 2 mm slices, place them on a plate with an overlap and spread some
potato salad on them. Roll it into a roulade. Stand the roulade up on the plate.
Pour some remoulade sauce around the roulade and serve with the deep fried onion nest.