European
Hungary - Starters
Hideg Sültek Tál
Chef's Menu Description
Traditional Hungarian cold cuts platter loaded with sliced cold roast pork, smoked kolbász, hard-boiled eggs, fresh seasonal radishes, and pickled peppers.
Ingredients
- • 250g cold roast pork neck or loin, thinly carved
- • 150g cured Gyulai or Csabai sausage, sliced
- • 3 hard-boiled eggs, halved
- • 150g pickled gherkins and cherry peppers
- • 1 bunch fresh red radishes, halved
- • Fresh horseradish, grated
- • Crusty bread for serving
Preparation Steps
1
Phase 1
Carve the chilled roast pork into thin, delicate slices and arrange overlapping rows on a large platter.
2
Phase 2
Arrange the cured sausage slices alongside the roast pork, creating contrasting textures and colours.
3
Phase 3
Tuck hard-boiled egg halves, pickled gherkins, fiery cherry peppers, and crisp fresh radishes between the meats.
4
Phase 4
Top with heaps of freshly grated pungent horseradish and serve with fresh crusty rye bread.