John Myers
Contents
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Ingredients
- 10 slices Roast beef
- 500 g Potatoes
- 1 half Peeled cucumber
- 2 Hard-Boiled eggs
- 400 ml Creme fraiche Cheese
- 6 Radish
- 1 Onion
- 4 tbsp Table horseradish
- 1 pinch Sugar
- Salt
- Pepper from the grinder
- Herbal mixture
- Parsley frozen
- Frozen chives
- Fresh thyme
- Seasoned Salt
- Sweet paprika powder
Instructions
- Boil potatoes, drain and let cool.
- For the horseradish sauce: puree the cucumber, eggs, onions and radishes and stir in the creme fraiche, horseradish. Season to taste with sugar, salt and pepper. Then puree a lot of herbs and then chill.
- Cut the potatoes in half and place on a tray. Preheat the oven to 200 ° C. Season the potatoes with herb salt, pepper and paprika powder and add sprigs of thyme. Bake the potatoes in the oven for about 15 minutes.
- Arrange the roast beef on a plate and add the horseradish sauce. Place the potatoes on the plate and serve.
Nutrition
Serving: 100gCalories: 159kcalCarbohydrates: 10.4gProtein: 2.2gFat: 12g
