Cold cuts recipes

Deer Leverpostej

The butter is melted in a saucepan and before it becomes brown add the flour, which should only be brought together with the butter to a solid bowl. Then slowly add the milk until a solid white sauce is to be cooled. In the meanwhile, chop liver and spoon t

Saveloy

The meat is chopped until it is very finely chopped, in which the spices sprouts together a spoonful at a time, the father is not like a porridge Fill the parsley into the meatballs, sprinkled with salt, chopped for 12 hours. Then they are wiped and put

Merguez

Arrow the roughest shells, and the middle garlic of garlic, but do not peel every single fat. Cut the meat into pieces. Run garlic, oil and spices through the chopper on the roughest slice. Run meat and grease through the chopper on the roughest slice

French-Moroccan Merguez Sausage

Saute all the chopped onions and garlic in the oil with potatoes and cool it. Run the meat once on the meat chopper and add the chilled potato onion and all the spices. Add water as needed until the daddy is good and firm. Bring it to the sheep's arms with sau

Smoked salmon pie

Run the salmon through the blender together with half of the creme fraichen - stir well together. Add the rest of the creme fraichen. Place the house blend softly in cold water for 2 minutes. Knock the water off and melt it with the water that hangs in the wat

Slim tatar

The salmon is chopped fine and then mixed with the other ingredients. Set cold for approx. 30 min. Eaten with bread.

Roasted salmon dishes

Cut the skinned and boneless salmon into fine cubes or chop it in the food processor with onion and dill. Mix the egg yolks and season with salt and pepper. From Salmonfarsen il 4 steaks. Grill or fasten the steaks on a slightly greased pan. Serve them with

Salmon oysters tatar in saffron bouillon

Salmon and oysters chopped with a knife. Then stir it up with chopsticks, parsley and egg yolk BR & gt; Soaked saffron in the wine. Boil with the fish fund and whisk up with the butter. The tart is spooned and ground in a deep sauerkraut broth dish