Toast ossenworst, atjar of Amsterdam pickles, crispy onion and bacon with chive cream

Name: Toast ossenworst, atjar of Amsterdam pickles, crispy onion and bacon with chive cream
Ingredients: 30 g Egg white; 80 g Chives; 333 ml Sunflower oil; 350 ml Spicy cornichons; 370 ml Amsterdam crispy onions; Ossenworst; 350 ml Cucumber crescents; 1 Sushi vinegar; 20 g Yogurt; 5 g Crispy onion crumble; 5 g Crispy bacon; Toast

Amsterdam ossenworst served on toast with a pickled Amsterdam vegetable relish, chive cream, and bacon and onion crumbles.

Ingredients

Ossenworst

350mlSpicy cornichons

370mlAmsterdam crispy onions

350mlCucumber crescents

30gEgg white

80gChives

333mlSunflower oil

1Sushi vinegar

20gYogurt

5gCrispy onion crumble

5gCrispy bacon

Toast

Preparation

Cut the ossenworst into even slices or pieces, depending on the desired presentation.

Strain the pickles and collect the liquid.
Finely chop the cucumber and cornichons and cut the pearl onions into six pieces.
Mix everything well and return the vegetables together with the collected liquid to the jars.

Put the chives together with the oil in the thermoblender and blend finely at 40°C.
Strain the oil through a cloth and let it cool completely.
Mix the egg whites, vinegar, and yogurt in a measuring jug and emulsify with a hand blender.
Gradually add the chive oil, as you would when making mayonnaise, and adjust for texture and application.