Marinated leek platter

Name: Marinated leek platter
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 Rods (250 g each) Leek; 7-10 Tbsp Salt; 2 Eggs; 1 Apples; 1 TABLESPOON Lemon juice; 3 TABLESPOONS white balsamic vinegar; 4 TABLESPOONS Oil; 1 TABLESPOON Capers; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Tomato; 4 discs Baguette; 75 g Pork rillettes; 7-10 Tbsp Chervil; 7-10 Tbsp Egg and apple slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 Rods (250 g each) Leek
7-10 Tbsp Salt
2 Eggs
1 Apples
1 TABLESPOON Lemon juice
3 TABLESPOONS white balsamic vinegar
4 TABLESPOONS Oil
1 TABLESPOON Capers
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Tomato
4 discs Baguette
75 g Pork rillettes
7-10 Tbsp Chervil
7-10 Tbsp Egg and apple slices

Directions

1
Clean the leek, wash it and cut in half crosswise. Put into boiling salted water and cook for about 15 minutes. In the meantime, boil eggs for about 8 minutes until hard. Then rinse cold, peel and finely dice. Wash the apple, quarter it, cut out the core.
2
Cut the fruit flesh into small cubes and sprinkle with lemon juice. Mix vinegar and oil. Add apple, egg cubes and capers. Season with salt, pepper and sugar. Spread over the leek sticks, let it steep a little. In the meantime wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Toast the baguette slices. Spread with rillette and sprinkle with tomato cubes. Sprinkle leek generously with chervil.
3
In the meantime wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Toast the baguette slices. Spread with rillette and sprinkle with tomato cubes. Sprinkle leek generously with chervil. Serve garnished with egg and apple slices as desired. Serve baguette extra