in Recipes

Beef tongue salad

updated

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Ingredients for 4 servings:

  • 800 g beef tongue(s), cooked, from the previous day
  • 1 cup sour cream
  • 1 jar horseradish, hot, 145 g
  • 4 tsp Ajvar, hot
  • 2 m.-sized onion(s)
  • 2 tbsp capers
  • 1 tsp Dijon mustard
  • 1 tsp black pepper
  • 2 tomatoes, dried in oil
  • 1 tsp fish sauce
  • n. B. pickle(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cut the cold beef tongue into 1.5 cm thick cubes. Finely dice the onions, capers, and tomatoes. Mix all ingredients and refrigerate for at least 2 hours. Finely chop a few pickled gherkins and stir in just before serving.

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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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