Hangover Breakfast

Ingredients

• 9 cucumber pickles (glass jar)
• 9 cornichons (glass jar)
• 1 white onion
• 6 cocktail tomatoes
• 250 g Harzer cheese
• 12 crackers
• 0.5 tsp paprika powder
• 0.5 tsp caraway seeds
• 600 g waxy potatoes
• Salt
• 4 Bismarck herring rings
• 1 cooked and vacuum‑sealed beetroot
• 1 tart apple
• 100 g mustard pickle
• 30 g chopped walnuts
• 100 g mayonnaise
• 125 ml sour cream
• 1 tsp Mustard
• Pepper (freshly ground)
• 0.5 tsp honey
• 2 tbsp vinegar
• 2 tbsp finely chopped dill
• 1 onion
• 150 ml hot vegetable broth
• 2 tbsp white wine vinegar
• 2 tbsp sunflower oil
• 1 tomato
• 1 tbsp chives roll‑ups
• 4 cleaned lettuce leaves
• 500 ml tomato juice
• 6 stalks celery

Instructions

1. 1.

   Drain the cucumber pickles, place them on a plate, top each with one cornichon and roll. Peel and quarter the white onion. Wash the cocktail tomatoes, drain, and thread one tomato with an onion slice onto a toothpick.

2. 2.

   Cut the Harzer cheese into 12 pieces. Place one piece on each cracker and sprinkle with paprika and caraway.

3. 3.

   Wash the potatoes and boil in salted water for 20–25 minutes until firm.

4. 4.

   Meanwhile, dice the Bismarck herring rings and beetroot. Wash and chop the apple. Drain the mustard pickles and dice them. Mix the herring, beetroot, apple, and pickle with walnuts and dill. Whisk together mayonnaise, sour cream, mustard, salt, pepper, honey, and vinegar; pour over the herring mixture. Serve in small bowls and garnish with dill sprigs.

5. 5.

   Drain the potatoes, let cool, peel, then cut into small cubes. Peel and finely dice the onions. Stir the vegetable broth with vinegar and pour over the potatoes. Add onion cubes, season with oil, salt, and pepper. Wash the tomato and quarter it. Sprinkle with chives and arrange on lettuce leaves along with sliced tomatoes.

6. 6.

   Fill a jug with tomato juice. Wash, trim, and serve celery sticks alongside the tomato salad.