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Beef tongue spread

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Ingredients for 4 servings:

  • 200 g beef tongue(s), smoked, cooked and without skin
  • 2 eggs
  • 2 tbsp sour cream
  • 1 m.-large cucumber(s), sour
  • 1 tsp mustard medium hot
  • 1 bunch of chives
  • Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Hard-boil the eggs, rinse, peel, and finely chop. Cut the beef tongue and pickled cucumber into very small cubes. Pour the sour cream into a bowl and mix with the mustard until smooth. Add the tongue, cucumber, and eggs to the cream mixture and mix well. Finely chop the chives and mix in at the end. Season with salt and pepper. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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