Wild garlic remoulade with turkey breast

Name: Wild garlic remoulade with turkey breast
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg baby potatoes; 1 collar Radishes; 2 Gherkins and 3 tablespoons cucumber stock (glass); 50 g B; 100 g Salad cream; 300 g Skimmed milk yoghurt; 7-10 Tbsp salt, pepper, sugar, 2 tablespoons oil; 400 g smoked; 7-10 Tbsp Sliced turkey breast; 7-10 Tbsp salad, parsley and; 7-10 Tbsp Radishes

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg baby potatoes
1 collar Radishes
2 Gherkins and 3 tablespoons cucumber stock (glass)
50 g B
100 g Salad cream
300 g Skimmed milk yoghurt
7-10 Tbsp salt, pepper, sugar, 2 tablespoons oil
400 g smoked
7-10 Tbsp Sliced turkey breast
7-10 Tbsp salad, parsley and
7-10 Tbsp Radishes

Directions

1
Wash potatoes thoroughly and boil in water for about 20 minutes. Drain, quench and peel
2
Cleaning radishes, washing them. Cut radishes and gherkins into fine sticks. Wash the wild garlic, dab dry and cut finely, except for a little garnish.
3
Mix salad cream, yoghurt and cucumber stock until smooth. Season with salt, pepper and 1 pinch of sugar. Stir in wild garlic, radish and gherkin sticks
4
Heat the oil in a large frying pan. Fry the potatoes in it, possibly in portions all around until golden brown. Season with salt and pepper. Serve with turkey breast and remoulade. Garnish with the rest of the wild garlic, possibly lettuce leaves, parsley and radishes. Add the rest of the tartar sauce