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Aspen with Hearty Fried Potatoes, Pickles and Beetroot Salad

5 from 8 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Brawn:

  • 375 g 1 aspic from the farm shop

Hearty fried potatoes:

  • 600 g Jacket potatoes from the previous day
  • 150 g 1 Onion
  • 5 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 2 big pinches Sweet paprika
  • 2 big pinches Ground caraway

Gherkins:

  • 300 g Pickles / pickled

Beetroot salad:

  • 350 g 1 glass of beetroot drained weight
  • 1 tbsp Tatarska Omacka
  • 1 tbsp Light rice vinegar
  • 1 tsp Sugar

Serve:

  • 3 piece Radishes for garnish
  • Tatarska Omacka

Instructions
 

Brawn:

  • Peel off the aspic and cut into slices (approx. 10 pieces).

Hearty fried potatoes:

  • The day before: Wash the potatoes, boil them in salted water (2 teaspoons of salt) for about 20 minutes, peel them off and put them in the fridge. Halve the potatoes and cut into slices. Peel and quarter the onion, cut into small slices and assemble into pieces, heat sunflower oil (5 tbsp) in a pan, add the potato slices and fry. Always turn carefully with the pan lifter, with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sweet paprika (2 big pinches) and ground caraway seeds (2 big pinches) Spice up. Now add the onion pieces (this way they cannot burn or turn black) and fry them with them.

Gherkins:

  • Cut the gherkins decoratively.

Beetroot salad:

  • Drain the beetroot through a sieve, add the Tatarska Omacka (1 tablespoon), light rice vinegar (1 tablespoon) and sugar (1 teaspoon), mix everything carefully and divide the salad between 3 salad bowls.

Serve:

  • Drain the beetroot through a sieve, add the Tatarska Omacka (1 tbsp), light rice vinegar (1 tbsp) and sugar (1 tsp), mix everything carefully and divide the salad between 3 salad bowls.
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Written by John Myers

Professional Chef with 25 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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