Smoked meat and lentil strudel with potato and lamb salad

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Bring 1/2 litre water and granulated stock to the boil. Add the lentils and simmer at low to medium heat for about 20 minutes. Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Pour the lentils onto a sieve, drain well and allow to cool. Peel and finely dice the onions. Briefly bring 1/3 of the onions, clear broth, vinegar, a little salt and pepper to the boil. Drain potatoes, rinse under cold water and peel the skin. Cut potatoes into slices, add hot vinegar marinade and 4 tablespoons sunflower oil and mix well.

2. 2

   Cool for about 2 hours and let it soak through. Dice toast, sprinkle with 100 ml of hot water and leave to soak for approx. 10 minutes. Finely dice the pork loin. Heat 1 tbsp. sunflower oil in a pan. Fry the smoked pork and remaining onions in it while turning. Peel and finely chop the garlic. Wash the chervil and parsley, shake dry and chop. Mix 50 g soft butter and egg yolks with the whisk of the hand mixer until creamy. Fold in toast, smoked pork loin, lentils, mustard, garlic and chopped herbs. Season with salt and pepper. Melt 30-40 g butter and let it cool down. Let the strudel leaves in the package rest for about 10 minutes at room temperature. Spread a moistened tea towel on the work surface and place a dry one on top. Unfold 2 strudel leaves, place one leaf on the towels and brush with butter. Place the 2nd sheet on top, offset by approx. 90°, and also brush with butter.

3. 3

   Fold in toast, smoked pork loin, lentils, mustard, garlic and chopped herbs. Season with salt and pepper. Melt 30-40 g butter and let it cool down. Let the strudel leaves in the package rest for about 10 minutes at room temperature. Spread a moistened tea towel on the work surface and place a dry one on top. Unfold 2 strudel leaves, place one leaf on the towels and brush with butter. Place the 2nd sheet on top, offset by approx. 90°, and also brush with butter. Do the same with the remaining strudel sheets, always placing them slightly offset on the previous sheet. Spread the lentil filling on the lower third of the dough, fold in the side edges and roll up the strudel using the tea towels. Place on a baking tray lined with baking paper and brush with the remaining butter. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Clean the lamb's lettuce, wash thoroughly several times and drain well. Season potato salad with salt and pepper again, fold in lamb's lettuce and arrange in a large bowl. Sprinkle with pumpkin seeds and sprinkle with pumpkin seed oil. Cut the finished strudel into about 12 pieces. Serve with potato and lamb's lettuce

4. 4

   Spread the lentil filling on the lower third of the dough, fold in the side edges and roll up the strudel using the tea towels. Place on a baking tray lined with baking paper and brush with the remaining butter. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Clean the lamb's lettuce, wash thoroughly several times and drain well. Season potato salad with salt and pepper again, fold in lamb's lettuce and arrange in a large bowl. Sprinkle with pumpkin seeds and sprinkle with pumpkin seed oil. Cut the finished strudel into about 12 pieces. Serve with potato and lamb's lettuce

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
660 kcal

CARBS
63 g

FATS
33 g

PROTEINS
23 g