Leberkäse with potato salad

Name: Leberkäse with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g waxy potatoes; 1 glass (370 ml) Cornichons; 5 TABLESPOONS Salad cream (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Fruit vinegar; 1/2 bunch Parsley; 1 Onion; 4 discs Meat loaf (approx. 150 g each); 2 TABLESPOONS Sunflower oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g waxy potatoes
1 glass (370 ml) Cornichons
5 TABLESPOONS Salad cream (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Fruit vinegar
1/2 bunch Parsley
1 Onion
4 discs Meat loaf (approx. 150 g each)
2 TABLESPOONS Sunflower oil

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Drain the cucumbers, collect the cucumber water. Cut cucumbers into strips
2
For the sauce, stir the salad cream and 4-6 tablespoons of cucumber water until smooth. Season to taste with salt, pepper and vinegar. Wash parsley, shake dry, pluck the leaves from the stalks and chop, except for a little to garnish. Cut the potatoes into slices. Carefully mix the prepared ingredients and put in a cool place
3
Peel onion and cut into rings. Halve liver cheese slices. Heat oil in a pan and fry Leberkäse in portions on each side for 2-3 minutes. Remove finished Leberkäse from the pan and keep warm. Fry onions in frying fat until crispy brown. Arrange Leberkäse and potato salad. Garnish with parsley. Sprinkle Leberkäse with onion rings