1. very finely chop the cornichons and ham, peel the onion, chop finely.
Mix ham with onion and cornichons, season with paprika powder and pepper, fold in crème fraîche.
3. split toast twice crosswise, fry lightly in oil in a frying pan, brush ham mixture. If desired, dress up with cornichons and lettuce.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
Related Recipes:
Salmon Tartar on Pumpernickel1. apple quarter, core and sprinkle with a little bit of juice of one lemon. Cut salmon into small pieces...
Stuffed Potato Dumpling on Summer VegetablesPreparation (about 50 min): Rinse and clean the chanterelles after they have cooled. Rinse the spring onions...
Vegetable ChickenFor the vegetable chicken, brush the baking dish with oil. Preheat the oven to 200 °C. Peel the onion, wash...
Spicy Fish PanFor the spicy fish pan, peel and finely chop onion and garlic. Wash tomatoes, cut crosswise and blanch briefly...
Carrot Curry with MeatballsFor the meatballs: knead together pork fat, chopped parsley and crème fraîche. With wet hands, form twelve...
Goose Leg Confit with Red Cabbage and Mashed PotatoesSeason the goose legs with pepper, rub them with salt (12 g of salt per 1 kg of goose leg) and let them stand...
Homemade Oven FriesFor the oven fries, preheat the oven to approx. 160 °C hot air. Brush a baking tray with oil. Wash, peel and...
Swiss Pasta SaladFor the Swiss pasta salad, cook the pasta in hot salted water until al dente. Drain and rinse with cold water...
Stuffed Tortillas with ChickenFor the stuffed tortillas with chicken, drain lean yogurt in a coffee filter placed over a glass for about 15...
Baked Chicken Thighs with FriesFor the chicken thighs, wash, dry and cut one side along the bone, salt and pepper. Whisk well egg, milk, a...