Teller jelly with smoked pork

Ingredients

• 3 Juniper berries
• 750 ml classic vegetable broth
• 1 bay leaf
• 0.5 bunch mirepoix vegetables
• 240 g chicken smoked pork (boneless, 4 slices)
• 8 sheets white gelatin
• Salt
• Pepper
• 2.5 tbsp white wine vinegar
• 1 egg
• 1 tsp capers (jarred)
• 60 g pickled cucumbers (2 pickles)
• 150 g Yogurt (3.5% fat)
• 1 bunch chives
• 2 stalks dill
• 3 stalks lovage
• a pinch sugar

Instructions

1. 1.

   Crush juniper berries in a mortar, add vegetable broth and bay leaf, bring to a boil. Simmer covered on low heat for 15 minutes.

2. 2.

   Meanwhile wash and trim the mirepoix vegetables. Set aside parsley for the remoulade. Peel celery and carrots. Cut celery into ~1 cm cubes, carrots into ~5 mm thick slices. Halve leeks lengthwise and cut crosswise into ~1 cm thick pieces.

3. 3.

   Place smoked pork in the broth, cover and simmer on low heat for 5 minutes to infuse flavor. Remove and let cool.

4. 4.

   Strain the broth through a fine sieve into another pot and bring to a boil. Add celery cubes, cover, and simmer on low heat for 5 minutes. Add carrot slices and leek strips, cook for about 7 more minutes.

5. 5.

   Soak gelatin in cold water according to package instructions. Drain vegetables in a sieve and reserve the broth.

6. 6.

   Squeeze excess water from gelatin and dissolve it in hot broth. Season broth heavily with salt, pepper, and vinegar; let cool.

7. 7.

   Distribute vegetables and smoked pork onto four deep plates. Pour cooled broth over them, chill, and allow to set into jelly (sülze) for 3-4 hours.

8. 8.

   For the yogurt remoulade whisk egg, place in boiling water, and hard boil for 9 minutes. Cool, peel, and chop.

9. 9.

   Drain capers and finely chop. Drain pickles and dice finely. Mix egg, capers, cucumbers, and yogurt together.

10. 10.

    Wash herbs and shake dry. Slice chives into fine ribbons. Pick dill tips, lovage leaves, and parsley leaves; chop them.

11. 11.

    Stir herbs into the yogurt sauce. Season with salt, pepper, and a pinch of sugar. Serve the remoulade over the jelly. Pair with roasted or boiled potatoes or whole‑grain bread.