A traditional meal made from Rollmops herring, corned beef, red beets and potatoes, served cold and popular in the Northern part of Germany. Simple, yet sophisticated.
Region Mecklenburg-Vorpommern, Schleswig Holstein, Hamburg, Bremen
- 1 small onion chopped
- 4 tsp butter or margarine divided
- 1 lb potatoes peeled and quartered (about 4 medium)
- 1/2 cup milk
- 1 cup beef broth
- 10 oz corned beef or 1 can, chopped
- 1 in small can of sliced pickled beets
- 1 tbsp pickled beet juice
- 9 Rollmops pickled herring wrapped around a gherkin pickle
- 3 eggs
- dash of salt
- dash of pepper
Recipe adapted from germanfood.about.com
Cook the potatoes in salted water until soft. Brown the onions in 2 tsp butter for 3 minutes and remove from heat. Brown the corned beef cubes in the same pan until warmed through. Chop 5 beet slices small, reserving the rest.
Drain the potatoes and add the milk. Mash the potatoes with a potato masher. Add enough broth to moisten the potatoes. Fold in the browned onions, chopped corned beef, chopped beets and the beet juice. Season with salt and pepper.
Using a skillet, melt 2 teaspoons butter and fry the 3 eggs. Salt and pepper to taste.
Divide the Labskaus onto 3 pre-warmed plates. Arrange one fried egg on top of each mound of Labskaus, add the Rollmops, the reserved pickled red beets and spicy German pickles and serve at once.