Salad with jellied tongue

Products for 4 portions

Ingredients:

260 g Tandem tongue in spices

4 boiled potatoes

3-4 tbsp. olive oil

 

For the sauce:

250 g sour cream

2 tsp. mustard

1 head of shallots

100 g horseradish paste

Salt to taste

Pepper to taste

 

For garnish:

1 onion

100 ml water

50 ml pomegranate vinegar

2 tbsp. sugar

2 tsp. salt

 

For serving:

Arugula

Fresh dill

Preparation

Mix the water, vinegar, sugar and salt in a bowl and stir well.

Cut the onion into thin wheels, put it in the marinade and leave for 10-15 minutes.

 

Cut the potatoes into thick slices.

Mix the cream, horseradish paste and mustard in a bowl. Add salt and stir.

Cut the cold tongue into slices.

 

In a serving plate, place some of the sour cream. Put arugula on one side, potatoes on the other, arrange the tongue on top and pour olive oil on top.

Add salt and some of the marinated onions.

Add a few dill leaves and serve.