Fine herbs | Black pepper | Caramelized onion

Ref. 310837

Fine herbs | Black pepper | Caramelized onion

Description Assortment of 3 tastes

Presentation suggestion To present a high level buffet, a classy aperitif or the starters of a special dinner. A success for your guests with gourmet soul

Tasting note Simplicity is not at odds with exquisiteness. The rough and exotic aroma marries the softness and creaminess.

Formats For deli and delicatessen

Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.