Bamboo Shoot Salad

• 1 garlic clove
• Salt
• 1/3 teaspoon ground ginger
• 2 tablespoons dark soy sauce
• 2 tablespoons of white vinegar
• 2 tablespoons olive oil
• 2 hard boiled eggs, finely diced
• 1 red paprika pepper, finely diced
• 1/2 cooked celeriac root
• a pinch of sugar
• 1 small pickled gherkin
• 250g bamboo shoots (I use tinned shoots.)
• 1 1/2 tablespoons fresh tarragon, finely chopped
• 1 1/2 tablespoons of fresh dill, finely chopped

Peel the garlic clove and press it together with some salt. Mix the ginger, soy sauce, oil and vinegar to a smooth paste. Season the eggs and paprika cubes with salt and sugar and place somewhere cold for half an hour. Drain the bamboo shoots and cut into strips, not too thin, cut the celeriac and gherkin also into strips mix all the ingredients together with the vinegar oil sauce and sprinkle the dill and tarragon over the top leave to cool before serving.