Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 long thin potatoes, cut into 1/8 inch thick slices
- 1 tablespoon olive oil
- salt & freshly ground black pepper
- 1 cup shredded gruyere cheese (about 4 ounces)
- 1/2 lb lean smoked ham, finely chopped
- 3 tablespoons mayonnaise
- 1 scallion, finely chopped
- 1 tablespoon finely chopped cornichons
- 1 tablespoon finely chopped capers
- 1 teaspoon finely chopped tarragon
- 2 teaspoons Dijon mustard
- =
Directions
Preheat the oven to 350° and line a baking sheet with parchment paper or foil.
Using a 2-inch round biscuit cutter, cut the potato slices into rounds.
In a bowl, toss the potatoes with the olive oil and arrange them in a single layer on the baking sheet.
Season lightly with salt and pepper, then sprinkle with the cheese.
Bake the potato rounds for about 45 minutes, or until deep golden; let cool.
Transfer the potato coins to paper towels.
In a small bowl, combine the ham with the mayonnaise, scallion, Cornichons, capers, tarragon and mustard.
Season with salt and pepper.
Spoon the ham salad onto the potato coins and serve.