Summary

Ingredients

• 1 roll, (from the day before)
• 2 onions)
• 300 g potato (s), (cooked; as cold as possible - from the day before)
• 0.5 ½ bunch dill
• 700 g minced meat, (half + half)
• 1 egg (s)
• 2 tablespoon capers
• salt and pepper
• 2 tablespoon butter, (soft)
• 1 tablespoon flour
• 100 ml white wine
• 200 ml meat stock, (instant)
• 100 ml milk
• 100 g cream
• Nutmeg, (grated)
• 2 tablespoon capers, possibly 3
• 300 g beetroot, (lass)
• 0.5 ½ cucumber (s)
• 3 tablespoon vinegar, white wine
• 4 tablespoon oil
• 1 pinch (s) sugar
• some lemon juice, freshly squeezed
• Cress, (for decoration)
• 2 tablespoon water

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Instructions

1. Soak the rolls in water. Peel and finely dice the onion. Cut the potatoes into 1 cm cubes. Rinse the dill and finely chop the tips.
2. Preheat the oven to 200 ° C.
3. Knead the minced meat, half of the onion cubes, egg, potatoes, dill, the well-squeezed roll and the capers together. Season to taste with salt and pepper. Shape the dough into a round roast and place on a greased baking sheet and brush with a little butter.
4. Cook in the oven at 200 ° C for 60 minutes.
5. In the meantime, heat the remaining butter in a saucepan and sauté half of the remaining onion cubes until translucent; but don`t get a tan. Dust with flour, continue stirring. Gradually pour in the wine, broth, milk and cream, stirring constantly, until a homogeneous sauce is formed. Simmer this sauce under supervision for about 5 minutes. Season with salt, pepper, nutmeg and a pinch of sugar and a few squirts of lemon juice, freshly squeezed.
6. If you like, you can add additional capers to the sauce for even more flavor.
7. For the dressing:
8. Mix the vinegar, 2 tablespoons of water, oil and the remaining diced onions together. Season to taste with salt, pepper and a pinch of sugar.
9. Slice the beetroot or divide into wedges. Peel the cucumber and cut in half lengthways. Core and finely dice.
10. Pour the dressing over the beetroot and cucumber cubes, mix. Arrange in small glass bowls and sprinkle with a little cress if you like.
11. Take the roast out of the oven and cut into pieces of cake. Arrange on flat plates with the sauce and the salad.
12. Tip:
13. My flat dinner plates are so big that the small bowl with the salad fits on them. I also put a small sprig of dill as a decoration. Looked very nice.