Oven potatoes with a bell pepper crème fraîche on Black Forest Ham tartare with marinated radish slices and chives

Ingredients (serves 4):

8 thin slices of Black Forest Ham (Schwarzwälder Schinken), 2 waxy potatoes, 8 or 9 radishes, 2 tbsp finely diced red bell pepper, 2 tbsp finely diced yellow bell pepper, small bunch of chives, 2 tbsp crème fraîche, 2 tbsp milk, 
freshly milled salt and pepper½, tbsp sunflower oil, ½ tbsp olive oil, fruit vinegar

To prepare:

Cook the potatoes in salted water with some caraway seeds, then peel while still warm. Finely dice the Black Forest Ham (Schwarzwälder Schinken). Halve the bell peppers, remove the pith and dice very finely. Finely chop the chives. Stir the milk into the crème fraîche and season with a little freshly milled salt and pepper. Fold in two thirds of the diced pepper and chives. Create a vinaigrette using the remainder and the oil and fruit vinegar. Finely slice the radishes.  

To serve:

Place a stainless steel ring with a 6 cm diameter on a plate. Fill with the diced Black Forest Ham (Schwarzwälder Schinken) and press down lightly. Place a peeled, halved and scooped out potato on the ham, top with the seasoned crème fraîche and garnish with chives. Remove the ring, arrange the radish slices in an overlapping fashion around the circle of ham and drizzle with vinaigrette.



Recipe by Alfred Klink, Colombi-Restaurant , Freiburg/Breisgau