With rhine hessian vinaigrette
Black pudding with lamb's lettuce
Fresh from the oven, the pate tastes best.
For the vinaigrette
Peel the potatoes, dice and blanch (boil) in salted water for 5 minutes. Add the butcher's butcher's onion, diced blood sausage, boiled potato cubes, two stalks of chopped marjoram and pepper from the mill. Remove the puff pastry from the freezer and thaw individual, still frozen plates on a clean work surface for further processing. Place the meat mixture on the dough so that the mixture can be beaten well. Coat the edges with curdled egg before rolling in and close well. Brush egg on top, and decorate as desired, eg. With poppy seeds / sesame seeds. Bake on baking paper in a preheated oven at 180 degrees Celsius for a nice browning (15 to 25 minutes). If the mass is baked too long, the blood sausage liquefies and the mass collapses. Recommendation for perfect results: First bake a small sample, because depending on the oven and thickness of the rolling pin, the cooking time varies slightly.
Brush corn salad during baking time. Roast a handful of walnut kernels in the oven. For the rhine hessian vinaigrette, place all ingredients except the oil in a tall beaker and mix with a hand blender. Slowly sprinkle grape seed oil with constant mixing for a good bond.
Take the tin with the finished black pudding out of the oven. Mix the salad in a bowl with the dressing. As bouquets distribute on the plates. Portion the hot pate with a saw knife like a baguette in slices and arrange it upright. Decorate the roasted walnuts over the salad and serve immediately.