Chef's Menu Description

Classic German jellied terrine served in chilled slices with a tangy homemade herb remoulade sauce, pickled gherkins, and roast potatoes.

Ingredients

• 4 thick slices artisanal German meat aspic terrine (Bauernsülze)
• Remoulade: 150g mayonnaise, 1 hard-boiled egg minced, 1 gherkin minced, 1 tbsp capers, 1 tbsp fresh herbs (parsley, chives, tarragon), 1 tsp mustard, lemon juice
• Bratkartoffeln (pan-fried potatoes) for accompaniment

Preparation Steps

Phase 1

Combine mayonnaise, minced egg, gherkins, capers, mustard, fresh herbs, and lemon juice. Season with salt and pepper.

Phase 2

Slice cold Sülze into 1.5cm thick slices.

Phase 3

Place Sülze slices on chilled plates alongside a generous dollop of herb remoulade.

Phase 4

Serve with hot pan-fried Bratkartoffeln and crisp pickles.