Recipes

8 slices of Black Forest ham

2 jacket potatoes

8-9 radishes

2 tsp red bell bell pepper cut into small cubes

2 tsp yellow bell bell pepper cut into small cubes

small bunch of chives

2 tbsp crème fraîche

2 tbsp milk

salt/pepper mill

½ tsp sunflower oil

½ tsp olive oil

fruit vinegar

Cook the potatoes with salt and a little caraway, then peel while still warm. Cut the Black Forest ham first into thin slices, then into small cubes. Cut the peppers in half and remove the core. Wash the peppers well and also cut into very small cubes. Cut the chives into small cubes. Mix the crème fraîche with the milk and season with a little salt and freshly ground pepper. Carefully fold in 2/3 of the chopped peppers and chives. Mix the remaining vegetables and herbs with the vinegar and oil to make a fine vinaigrette. Cut the radishes into small, thin slices.

Place a 6 cm Ø stainless steel ring on a plate, add the Black Forest ham cubes and press down lightly. Place the peeled, halved, slightly hollowed jacket potato on top. Arrange the crème fraîche on top and garnish with chives. Arrange the thin radish slices around the ham, slightly overlapping each other, and marinate with the vinaigrette.

Recipe by Alfred Klink, Colombi-Restaurant, Freiburg/Breisgau
Per person: 135 kcal/565 kj
Photo: Protective association of Black Forest ham producers / Reprint free of charge!