Fried potatoes with aspic & remoulade

Name: Fried potatoes with aspic & remoulade
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g waxy potatoes; 1/2 tsp (3 g) Oil; 1 Onion; 1 small gherkin + 1 tablespoon cucumber stock; some stem(s) Chives and parsley; 1 teaspoon (10 g) light salad cream (16 % fat); 2 tablespoons (50 g) low-fat yoghurt; 7-10 Tbsp salt, pepper, sugar; 3 discs (25 g each) Poultry Brawn

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g waxy potatoes
1/2 tsp (3 g) Oil
1 Onion
1 small gherkin + 1 tablespoon cucumber stock
some stem(s) Chives and parsley
1 teaspoon (10 g) light salad cream (16 % fat)
2 tablespoons (50 g) low-fat yoghurt
7-10 Tbsp salt, pepper, sugar
3 discs (25 g each) Poultry Brawn

Directions

1
Peel and wash the potatoes and cut them into thin slices. Heat the oil in a coated pan. Fry the potatoes for 15-20 minutes, turning several times in between
2
Peel the onion. Finely dice onion and cucumber. Wash the herbs, shake dry and chop finely, except for some parsley for garnishing. Stir the salad cream, yoghurt and cucumber stock until smooth. Stir in the cucumber, herbs and half the diced onion. Season tartar sauce with salt, pepper and sugar
3
Add the remaining onion cubes to the potatoes and fry for about 5 minutes. Season with salt and pepper. Arrange chicken aspic, fried potatoes and tartar sauce. Garnish with the remaining parsley