Sylte with Mustard and Meat Jelly
Sylte with Mustard and Meat Jelly © kvalifood.com
Sylte is pressed pork cooked with spices and set in its own jelly. It is old-fashioned Danish craft, keeps well, and tastes best on rye bread with mustard and meat jelly. Use homemade sylte if you can get hold of it.
Ingredients
Yields 4 servings
Meat jelly
- 3 dl full-flavoured pork stock
- 1 tbsp white wine vinegar
- Salt
- Pepper
Assembly
- 4 slices rye bread
- 8 slices sylte
- 4 tsp coarse-grain mustard
- 4 pickled beetroot
- Butter, for the bread
Directions
Meat jelly
Reduce the pork stock to about half over medium heat. Season with white wine vinegar, salt and pepper. Pour the jelly into a shallow dish and refrigerate for at least 2 hours until set. Cut or chop the set jelly into rough pieces for serving.
Assembly
Butter the bread and lay the sylte on top. Add pieces of set meat jelly, a few slices of pickled beetroot and a dollop of mustard.