"Tafelspitz" Potato Terrine with Salad and Citrus Dressing

(Starter for approx. 6 portions)

500g Tafelspitz (boiled beef)
2 carrots
1 leek
a little celery 
1 roasted onion
bay leaf, juniper berries, peppercorns
parsley, chive
500g cooked potatoes
50g creme fraîche (lightly sour cream, or sour cream with a bit of cream added)
truffle oil
salt, pepper
salad (Lollo rosso, Lollo bianco, Romana)
Cherry tomatoes, cucumber (diced)
some olive oil, white wine vinegar, lemon juice.
a simple terrine dish, or
a square or rectangle cake pan.

Preparation:
Boil the beef with the soup vegetables, bay leaves, juniper berries and peppercorns. Cook at a low temperature until the meat is soft.
Cool for approx. 10 minutes under cold running water.

Cook the potatoes in salt water, then mash and leave to cool.
Season with salt, pepper, parsley and chive, then mix in the creme fraîche and truffle oil until the mixture is smooth.

Grease the terrine dish or cake pan with butter and line with plastic wrap. 

Slice the beef into thin strips.

Cover the bottom of the pan with a layer of potato mixture and lay the beef strips on top. Layer the beef and potatoes until the pan is full. Then cool for approx. 4 hours.

Dressing:
Add lemon juice, white wine vinegar, salt, pepper to the olive oil and mix well.
Serve the terrine with marinaded salad, cherry tomatoes and cucumber.

Chef's Tip:
Sprinkle with freshly ground horseradish and finely diced pepper to give the meal a little kick

Good luck, and Guten Appetit!



Andi & Tomi Herbst