Recipes

100 g Black Forest ham, thinly sliced

100 g Black Forest ham, diced

120 g raw peeled potatoes

70 g melted butter

200 g crème fraîche

10 spears of green asparagus

10 white asparagus spears

8 sheets of gelatine

salt

pepper

nutmeg

1 teaspoon mild paprika powder

2 bunches of parsley

fresh marjoram, chopped

500 g cherry tomatoes

vinaigrette made from olive oil, balsamic vinegar, mustard, pepper, salt

Peel the asparagus and boil in salted water for 10 minutes. Dry on kitchen paper. Brush a terrine of approx. 1.5 l with oil. Cover a sheet of cling film the size of the terrine with slices of ham and then line the terrine with this. Boil the potatoes in salted water and press through a potato ricer. Fold the soaked gelatine and melted butter into the potato mixture. Add the diced ham and crème fraîche and stir until smooth. Season to taste with salt, pepper, paprika and nutmeg. Cut off the asparagus heads and halve lengthwise. Line the terrine with the asparagus heads, then fill 1/3 full with the potato mixture. Then place the green asparagus lengthways, fill with 1/3 of the mixture, place the white asparagus and fill with the remaining mixture. Close with the "ham foil". Place in the fridge for at least 4 hours, then remove from the terrine. Remove the foil and turn over. Cut off slices with an electric knife and arrange on plates. Serve with halved cherry tomatoes that have been marinated in the vinaigrette.

Reprint free of charge! Photo: Protective association of Black Forest ham producers