John Myers
Ingredients for 3 servings:
- 3 eggs
- 1 shot of milk
- 2 tbsp chives, frozen or fresh
- 1 tsp, heaped cornstarch
- 40 g semi-hard cheese or cheese in a block
- 40 g sausage, spicy, e.g. salami/cooked salami, meat sausage with peppers/cucumber or similar.
- 1 rollmops including contents (cucumber, onion, etc.)
- 3 tsp stock from the rollmops
- salt and pepper
- some butter for frying
Instructions
Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 20 minutes
easy to prepare, also great for using up leftovers
Using a mixer, beat the eggs with the milk, chives, and starch until frothy, then season with salt and pepper. Melt a knob of butter in a small pan and add the mixture; let it set. When it’s almost cooked through, carefully turn it over and let it set on the other side. Ideally, it will turn out to be a nice foamy omelet. Remove from the pan and let it cool slightly on a cutting board. In the meantime, cut the sausage and cheese into thin strips or small cubes. Cut the rollmops into small pieces as well. Chop any vegetables from the fish or broth, if you like. Place everything in a medium-sized bowl. Now cut the omelet, ideally still lukewarm, into small strips and add to the bowl with the other ingredients. Mix everything well and stir in the rollmops broth until a little smoother. Do not add any additional seasoning! Cover with plastic wrap and refrigerate for several hours to set. Remove about 20 minutes before serving, let it warm up a bit, and stir again, seasoning to taste if desired. Serve with a nice piece of rye or multigrain bread. Tip: Prepare the salad in the morning before work, refrigerate it, and then eat it for dinner. It will keep until the next evening, but by then, you should eat it all.
Facebook Comments