I know, I could have prepared the coupelles myself. But these are actually very good, and available anywhere where you can find your friendly Sweedish furnitury and deco company 😉 (called Krustader). So, I’ve said it. The rest is basically preparing a sauce tartare, spoon it on the bottom of your Krustader, and add a slice of tongue on top and decorate with a half of a cipolla borettana.
- crème fraîche
- pickled onions
- pickled cucumbers
- worchestershire sauce
- prepare the tartare sauce by mixing equal quantities of mayo and crème fraîche, adding some mustard and worchestershire sauce, finely chop (or blizz) the capers, the onions and the cucumber and mix all together;
- spoon some on the bottom of the Krustader and fold a slice of tonge on top;
- decorate with a half cipolla borettana and eat.