Fork Bites with Mountain Climber and Pickled Gherkin

For fork bites with mountain climbers and pickles, first prepare a mayonnaise.

Peel the carrots. Cut one carrot into thin slices and cut out hearts from them with a small cookie cutter. Finely dice the other two carrots and blanch.

Set aside about 10 tablespoons of mayonnaise, as well as some peas and the carrot hearts for decoration.

Mix the rest of the peas, corn, carrot and pickle cubes with the mayonnaise. Season to taste with pickle juice (from the pickle jar), salt and pepper.

Cut the sausage slices in half, roll sausage halves into small “florets” and set aside.

Now layer the individual ingredients in jars or bowls: First, put a layer of vegetable mayonnaise, then place the sausage florets all around it and arrange the pickle slices on top in a spiral pattern.

Put aside mayonnaise (10 tablespoons) into a piping bag and squeeze small “doughnuts” all around the slices of pickled gherkins as a final layer. Decorate with peas and carrot hearts.

Soak gelatine leaves according to package instructions and dissolve in the hot soup.

Then, using a tablespoon, carefully pour the gelatin-soup mixture over the prepared glasses or bowls until they are completely covered with liquid.

Chill forkfuls with Bergsteiger and pickled gherkins in the refrigerator until the gelatin has set.

Preparation Tip:

Of course, you can use any other type of sausage for the fork bite with Bergsteiger and pickled gherkin.

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