Delicious Smoked turkey with Sauce Remoulade - Rueders Main Courses

Boil 8 to 10 potatoes in salted water for 15 to 20 minutes, ensuring they don't overcook.

Remove the water from the potatoes and let them dry for several hours.

Prepare sauce remoulade by combining 300 grams mayonnaise and 300 grams creme fraiche in a bowl.

Add 1/2 tablespoon yellow mustard to the mayonnaise and creme fraiche mixture.

Peel and finely chop 1 onion, then add it to the sauce mixture.

Chop 100 pickled cucumbers into very fine pieces and add them to the sauce.

Chop 1 tablespoon pickled capers into very fine pieces and add them to the sauce.

Chop herbs (parsley, chives, and lovage) into fine pieces and add them to the sauce.

Chop 2 hard-boiled eggs into small pieces and add them to the sauce.

Finish the sauce by adding 1 tablespoon vinegar, a pinch of salt, and pepper, then mix everything well.

Cut 100 grams of fat bacon into small cubes and fry them in a pan until the fat renders.

Rub the smoked turkey breast with a piece of butter.

Place the smoked turkey breast in a preheated oven at 180 degrees Celsius for 10 to 15 minutes.

Slice the cooked potatoes and add them to the melted bacon fat in the pan.

Season the potatoes with pepper and a pinch of salt, and fry for at least 5 minutes until golden brown on both sides.

Peel and slice another onion, then add the onion slices to the frying potatoes and continue frying for another 2 minutes.

Remove the fried potatoes from the pan using a sieve to drain excess fat.

Slice the smoked turkey and serve it alongside the German fries and sauce remoulade.

Equipment Needed

Spice Level: