Labskaus

Ingredients for 2 servings:

• 300g corned beef
• 400 g potatoes
• 2 m.-sized onion(s)
• 3 gherkins
• 1 beetroot
• 2 herring fillets
• 2 eggs
• salt and pepper
• Caraway seeds
• Bay leaf

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Classics reinterpreted

Simmer a fresh beetroot in salted water with caraway seeds and a bay leaf for about 45 minutes until gently tender. Peel the beetroot. Cut into slices about 0.5 cm thick, then cut these into strips of equal thickness and then dice them. The cubes should be nice and even. It is best to wear disposable gloves, as the juice from the beetroot will color the dish very intensely. In the meantime, peel and chop the potatoes and boil them in salted water. Finely dice the onions and also cut the cucumbers into cubes about 0.5 cm in size. In a pan with a little oil, sauté the onions until translucent, add the corned beef, mash it with a wooden spoon, and fold in the cucumber cubes. Set a few cucumber cubes aside for garnish. Heat the corned beef for a few minutes until it reaches a creamy consistency. Cut the herring fillets into diagonal strips. Now prepare the fried eggs in another pan. This works best in a pancake pan, otherwise use a serving ring so that they are nice and round and the same diameter as the other ingredients when served. Season the cooked potatoes with salt if desired and mash them; they can still be chunky. To serve, it’s best to use a serving ring and first fill it with mashed potatoes, then the corned beef. Place the fried egg, which is the same size, on top. Now distribute the herring strips evenly around this tower, placing a cube of beetroot and a cube of cucumber in each of the spaces. If you like, you can also add a spoonful of beetroot to the corned beef mixture beforehand.