Chicken aspic with salad

Name: Chicken aspic with salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 Romaine lettuce; 1/2 Cucumber; 200 g Carrots; 200 g Schmand; 150 g Whole milk yoghurt; 7-10 Tbsp Lemon juice; 1 TABLESPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Chicken Brawn; 100 g soft butter; 4 TABLESPOONS Roasted onions; 250 g Turkish flatbread

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 Romaine lettuce
1/2 Cucumber
200 g Carrots
200 g Schmand
150 g Whole milk yoghurt
7-10 Tbsp Lemon juice
1 TABLESPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Chicken Brawn
100 g soft butter
4 TABLESPOONS Roasted onions
250 g Turkish flatbread

Directions

1
Clean, wash and cut the salad into strips. Wash and dry cucumber, quarter lengthwise and cut into thin slices. Peel, wash and roughly grate the carrots. Mix sour cream and yoghurt. Season with lemon juice, curry, salt and pepper. Cut aspic into thin slices. Mix butter and fried onions.
2
Cut bread into "tart pieces" and cut lengthwise. Brush with the butter and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes until crispy. Mix romaine lettuce, cucumber and carrots. Arrange on a plate with 2-3 slices of aspic. Add a little curry dip. Add the remaining curry dip and fried onion bread