Slices of roasted liver cheese

Name: Slices of roasted liver cheese
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 150 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 70 ml Vegetable broth (instant); 2-3 TABLESPOONS Whipped cream; 3 TABLESPOONS grated Emmental cheese; 1/4 collar Chives; 2 discs (60 g each) Meatloaf; 1 TABLESPOON Oil; 3 leaves Lettuce; 1 Tomato; 7-10 Tbsp wooden sticks

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

150 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
70 ml Vegetable broth (instant)
2-3 TABLESPOONS Whipped cream
3 TABLESPOONS grated Emmental cheese
1/4 collar Chives
2 discs (60 g each) Meatloaf
1 TABLESPOON Oil
3 leaves Lettuce
1 Tomato
7-10 Tbsp wooden sticks

Directions

1
Peel the potatoes, cut them into slices, season with salt and nutmeg and put them into a flat gratin dish (approx. 1/4 litre capacity). Mix stock and cream, pour over the potatoes and sprinkle with 1 tablespoon of cheese.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. In the meantime, wash the chives, cut half into small rolls, mix with the remaining cheese and layer between the two slices of liver cheese.
3
Fix it with 2 wooden sticks. Fry Leberkäse for about 4 minutes at medium heat in oil. Wash lettuce and tomato. Cut the tomato into slices, removing the stalk. Arrange Leberkäse with tomato wedges, lettuce leaves and potato gratin, garnish with remaining chives.