John Myers
Contents
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Ingredients
- 250 g Remainder of cooked Kassler salmon / See my recipe: *)
- Kale with a meat-sausage mix and potatoes
- 40 g 1 pickle
- 30 g Carrots and onion pieces / rest from the pickle jar
- 500 ml Sifted broth from kale / See my recipe: *)
- Kale with a meat-sausage mix and potatoes
- 8 g 1 packet of gelatine, ground, white
- 2 piece Flat, angular bowls (14 cm * 18 cm and 4 cm high)
Instructions
- Arrange carrot pieces, pickled cucumber slices, onion pieces decoratively in 2 bowls. Cut the cooked smoked salmon and distribute it between the two bowls. Put 5 - 6 tablespoons of cold kale broth in a small saucepan, stir in the gelatine and let stand for about 10 minutes. Gradually stir in the rest of the broth, briefly bring everything to the boil, stirring constantly, and distribute it over both bowls. Put the bowls in the fridge (preferably overnight) and let them set. Turn the bowls out to serve.
