Ham aspic with remoulade and roast potatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Put the eggs in boiling water and boil them hard for 10 minutes. Wash and halve the cucumber and remove the seeds with a teaspoon. Dice cucumber halves. Clean, wash and drain the salad well. Peel onion, dice finely and mix with vinegar, salt and pepper for the vinaigrette.

2. 2

   Finally, fold in 3-4 tablespoons of oil. Quench eggs under cold water and let them cool down. Wash, peel and slice the potatoes. Heat the oil in a large pan and fry the potatoes for approx. 10 minutes, turning. Peel eggs and cut into slices. Put 4 slices aside for garnishing, chop remaining egg. Mix egg, cucumber and peppercorns and, except for approx. 1 tablespoon, mix with tartar sauce and yoghurt. Season to taste with salt and pepper. Season roast potatoes with salt and pepper and arrange on plates with brawn, salad and tartar sauce. Pour vinaigrette over the salad and serve garnished with parsley and slices of egg.

3. 3

   Put 4 slices aside for garnishing, chop remaining egg. Mix egg, cucumber and peppercorns and, except for approx. 1 tablespoon, mix with tartar sauce and yoghurt. Season to taste with salt and pepper. Season roast potatoes with salt and pepper and arrange on plates with brawn, salad and tartar sauce. Pour vinaigrette over the salad and serve garnished with parsley and slices of egg. Arrange the rest of the tartar sauce in a small bowl and sprinkle with the remaining cucumber cubes, egg and peppercorns. Serve the rest of the roast potatoes also separately

4. 4

   Cutlery: Prince

Nutrition Facts

KCAL
700 kcal

CARBS
31 g

FATS
43 g

PROTEINS
42 g