European
Germany - Starters
Deutsches Schmalzbrot mit Grieben
Chef's Menu Description
Traditional German tavern snack: crusty dark sourdough bread generously spread with seasoned pork lard with crunchy cracklings (Griebenschmalz), sprinkled with sea salt and chives.
Ingredients
- • 4 thick slices crusty German sourdough rye bread (Landbrot)
- • 150g Griebenschmalz (pork lard with cracklings and caramelized onion/apple)
- • Coarse sea salt and fresh chives, finely snipped
Preparation Steps
1
Phase 1
Cut thick slices of rustic, dark sourdough rye bread.
2
Phase 2
Spread Griebenschmalz generously at room temperature so the cracklings are evenly distributed.
3
Phase 3
Sprinkle with coarse sea salt crystals.
4
Phase 4
Shower with fresh snipped chives and serve with pickled gherkins and beer.