Tongue Borree Cocktail

For the tongue-porridge cocktail, make a mayonnaise from sunflower oil and yolk. Season with salt, white pepper, lemon juice, dill tips, powdered sugar, mustard and cucumber vinegar.

Mix the leek with the tongue. Line cocktail glass or champagne bowl with one lettuce leaf each, spread tongue-porree mixture inside and top with sauce.

Garnish the tongue-porree cocktail with a dill sprig and lemon slices each and serve.

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