John Myers
Contents
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Ingredients
- 3 piece Eggs
- 1,5 tbsp Butter
- 1,5 tbsp Flour
- 200 ml Vegetable broth (1 teaspoon instant broth)
- 100 ml Milk
- 1 tbsp Creme fraiche Cheese
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 big pinch Ground nutmeg
- 200 g Smoked salmon
- 400 g Triplets (small, waxy potatoes / 16 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 2 ½ tomato for garnish
- Sprigs of dill for garnish
Instructions
- Hard boil the eggs just before serving, rinse, peel and cut in half. Heat the butter (1.5 tbsp) in a saucepan, sprinkle with flour (1.5 tbsp), stir quickly with the whisk (burn in!) And gradually deglaze with the vegetable stock (200 ml) and milk (100 ml) / pour on. Season with coarse sea salt, sugar (1 big pinch) and ground nutmeg (1 big pinch). Let everything simmer / boil for 5 - 6 minutes, stirring every now and then. Finely chop the dill and fold / fold into the sauce. Peel and wash the triplets, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain. Serve boiled eggs (3 half eggs each) in dill sauce with smoked salmon (in rolls) and triplets, each garnished with half a tomato and dill tips.
