Fried potatoes with aspic and light remoulade

Name: Fried potatoes with aspic and light remoulade
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1 tablespoon (10 g) Oil; 7-10 Tbsp Salt; 2 small onions (about 40 g each); 1 collar Chives and parsley; 1 (approx. 30 g) Gherkin; 5 tablespoons (25 g each) Salad cream (16 % fat); 5 tablespoons (20 g each) Yoghurt from skimmed milk (0,1 % fat); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 12 discs (26 g each) Poultry Brawn; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g waxy potatoes
1 tablespoon (10 g) Oil
7-10 Tbsp Salt
2 small onions (about 40 g each)
1 collar Chives and parsley
1 (approx. 30 g) Gherkin
5 tablespoons (25 g each) Salad cream (16 % fat)
5 tablespoons (20 g each) Yoghurt from skimmed milk (0,1 % fat)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
12 discs (26 g each) Poultry Brawn
baking paper

Directions

1
Peel, wash and slice the potatoes. Heat the oil in a large coated pan. Fry the potatoes for about 20 minutes while turning. Season with salt. Peel and chop the onions.
2
Add half of the onion cubes to the potatoes after about 12 minutes. Wash chives and parsley, dab dry and chop finely, except for some parsley for garnishing. Finely dice the gherkin.
3
Mix the salad cream, yoghurt, herbs, gherkin and remaining onion cubes. Season with salt, pepper and sugar. Arrange aspic, fried potatoes and tartar sauce on plates and garnish with parsley.