Brawn with new potatoes and herb sauce

Name: Brawn with new potatoes and herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg medium-sized new potatoes; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 1/2 bunch parsley, chervil, dill, chives; 4 small gherkins; 500 g Whole milk yoghurt; 1 TABLESPOON small capers; 7-10 Tbsp Cayenne pepper; 12 thin slices of sour meat aspic (approx. 25 g each); 7-10 Tbsp Herbs and gherkins

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg medium-sized new potatoes
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
1/2 bunch parsley, chervil, dill, chives
4 small gherkins
500 g Whole milk yoghurt
1 TABLESPOON small capers
7-10 Tbsp Cayenne pepper
12 thin slices of sour meat aspic (approx. 25 g each)
7-10 Tbsp Herbs and gherkins

Directions

1
Brush the potatoes under running water. Then dab dry and cut in half. Heat the oil in a coated pan and fry the potatoes for about 20 minutes, turning them over.
2
Season with salt and pepper. Meanwhile cook the eggs in boiling water for about 9 minutes. In the meantime, wash the herbs, dab dry and pluck all but the chives. Cut chives into fine rolls and the rest of the herbs into fine strips.
3
Finely chop the gherkins. Drain the eggs, quench and peel the shell. Then dice finely with an egg slicer. Mix yoghurt with herbs, gherkins, eggs and capers. Season with salt and cayenne pepper.
4
Arrange 3 slices of aspic with potatoes and some sauce on plates. Garnish with herbs and gherkins as desired. Serve the rest of the sauce separately.