John Myers
Contents
show
Ingredients
- 100 g Red Pressack, 1 disc
- 100 g White pressack, 1 disc
- 100 g Butter cheese, 1 slice
- 2 tbsp Capers from the jar
- 3 piece Pickles
- 1 piece Onion
- 4 tbsp Apple Cider Vinegar
- 2 tbsp Sunflower oil
- 3 tsp Mustard medium hot
- Salt, pepper from the mill
- 1 tsp Paprika flakes or chilli flakes
- 2 tsp Chives in rolls
- 0,5 tsp Sweet peppers or hot peppers
Instructions
Mustard vinaigrette
- Whisk the mustard, vinegar, oil and chives together well.
- Dice the press pack, cut the cheese into strips, slice the pickles diagonally, and slice the onion into rings. Put all ingredients in a larger bowl. Pour the mustard dressing over it and stir in carefully. Season to taste with paprika powder, salt and pepper. If possible, let it steep for at least half an hour.
- Mix again before serving, put in a bowl, sprinkle capers over the top and sprinkle with paprika flakes (I'll use chilli flakes for myself) With pretzel or juicy farmer's bread.
- Depending on your taste, other cheeses can of course also be used. With mountain cheese, for example, it gets quite hearty and hearty. If you don't want capers, just leave them out.
- PS: Since I didn't have any fresh chives in stock today, on January 1st, 2015, I had to make do with dried chives. The professional chefs may forgive me!
Nutrition
Serving: 100gCalories: 308kcalCarbohydrates: 0.4gProtein: 0.3gFat: 33.3g
