One more? Yes, please! In that case, you will here be served crunchy mixed vegetables in the finest mayonnaise topped with cold meat, fish and/or egg. Who hasn’t bought this ready-made snack at the supermarket for a treat on the go? They are always popular, no matter whether on a picnic, day by the pool or hiking. If home-made, they are even better – each bite simply a delight! The name “Gabelbissen” in Austrian (which literally translates as “fork bites”) stems from the so-called “fork breakfast” – the Austrian 2nd breakfast, or brunch.
For the vegetable mayonnaise:
- 80 g carrots (yellow, diced)
- 80 g turnips (yellow, diced)
- 80 g peas
- 40 g gherkins (diced)
- 1 gelatine sheet
- 300 g mayonnaise
- 1 tsp salt
For the gelée:
- 250 ml beef or vegetable stock
- 6 gelatine sheets
- 2 tbsp gherkin juice
- 4 slices of ham
- 1 egg (hard-boiled)
- 4 slices of cucumber
- 80 g peas
Directions for Gabelbissen
- Chop carrots and turnips into small cubes and blanch with the peas. Meanwhile, dice the gherkins.
- Soak the gelatine in cold water but place one of the sheets in its own bowl. Squeeze the water out of this sheet and heat in a small pot. Mix with one tablespoon of mayonnaise and then mix with the remaining mayonnaise.
- Add the vegetables to the mayonnaise, season with salt and pepper and add the gherkin juice.
- Bring the stock to the boil and stir in the remaining, squeezed out gelatine sheets and gherkin juice. Season to taste and allow to cool.
- Rinse a few jars/small serving dishes in boiling water and allow to cool. Divide the vegetable mayonnaise between the dishes. Cut the ham slices to fit the dishes and place on the mayonnaise. Top with a slice of boiled egg and small gherkin slice. Finally, cover with gelée and leave to cool in the fridge, ideally overnight.
GOES WELL WITH Kaiser Roll
With this dish, your imagination need know no limit! You can also add smoked salmon, herring, sweetcorn or horseradish, for example.
Gabelbissen are generally understood to mean a small snack although in Austria this is seen as a special dish. It is not quite clear how and by whom this was invented although it is certain that two very traditional Viennese establishments – Wojnar and Spak – have already been making this delicacy since the 1930s.
In Austria people like to snack, that’s why we have much more recipes than you might think, that’s why we recommend to taste “Austrian Fast Food” – in our theme world.