250ml white wine
800g smoked meat
1 onion, halved
5 juniper berries
2 bay leaves
250g bacon lardons
100g onion, diced
1 tbsp oil
Mustard, to serve
For the salad:
4 handfuls of wild herbs, rocket, beetroot leaves
Sprouts and microgreens, from Feingrün
2 spring onions
a handful of radishes
4 tbsp croutons
For the dressing:
50ml verjuice (or white wine vinegar)
70ml rapeseed oil
A bit of broth
Put the sauerkraut in a saucepan, pour in the wine, cover with a lid and simmer for about 1 hour.
Place the smoked meat in a saucepan together with the onion halves, bay leaves, juniper berries and cloves in a pot and fill with water. Simmer over low heat until cooked through.
Cook the potatoes in salted water, drain and mash. Pour the milk and butter over the potatoes, season with pepper, nutmeg and salt and stir until you get a fluffy puree.
Fry the bacon and some of the diced onions in a frying pan.
Drain the excess liquid from the sauerkraut. Add the sauerkraut to the potato puree and mix, season again, and if the mixture seems too thick, add a little of the smoked meat water.
Fry the remaining onions in the hot oil until golden brown, season with salt and pepper. Put a good dollop of the sauerkraut mash on a serving plate, arrange slices of smoked meat on top, then top with the fried onions. Serve with a dollop of mustard and the side salad.
For the side salad dressing, mix all the ingredients in a small bowl.
Put the wild herbs, sprouts and microgreens in a large bowl. Cut the spring onions and radishes into slices and add them to the salad in the bowl.
Mix with the dressing and divide into 4 bowls. Sprinkle with a few croutons and serve as a side salad.