Mini Black Pudding Burger with Wild Herb Salad

Black pudding burger

1. Mix the wasabi paste in a ratio of 1 to 1 (mild) or 3 to 2 (hotter) with the apple and horseradish cream and a little cream to make a cream.
2. Cut the black pudding into slices about 1 cm thick. Using a round cookie mold (~ 5 cm diameter), cut out the required number of small bread slices (without rim) from the bread and spread thinly with the apple / onion chutney.
3. Cut the apples into thin slices and use the mold to cut out the appropriate number. Place the round apple slices on the bread with the chutney.
4. Fry the black pudding briefly on both sides in a pan. Not too long, otherwise the blood sausage will disintegrate. Place the fried black pudding on the apple slices. There is a slice of beetroot on top. Put a dollop of wasabi cream on the beetroot.
5. Fry the black pudding briefly on both sides in a pan. Not too long, otherwise the blood sausage will disintegrate. Place the fried black pudding on the apple slices. There is a slice of beetroot on top. Put a dollop of wasabi cream on the beetroot.
6. The whole thing is garnished with a few breadcrumbs of sheep’s cheese. 3-4 of these mini burgers are suitable as a starter.

Salad & vinaigrette

1. Mix white wine vinegar, olive oil, honey mustard, water, apple juice, sugar and salt in a mug and shake well. There has to be a bond between all the ingredients. Wash the salad well and mix it with the vinaigrette.