Saltrulle

4320

4 servings

Tunt skivad saltrulle passar utmärkt som pålägg eller finskivad i en sallad. Servera på grovtsurdegsbröd, med smör, lite senap, en klick majonäs och hackad krasse.

Gör så här

Koka upp vatten och salt. Häll saltlagen över köttet. Låt detta stå kallt i 2–3 dygn.
Koka efter detta det samma lag tills köttet är mört, det tar ca 2–4 timmar beroende storlek på detaljen. Prova genom att sticka igenom en potatissticka, när köttet är klart går den lätt igenom.
Tag av kastrullen från spisen och låt svalna i lagen. Skiva tunt.
Om köttet inte skall ätas omgående, förvara då saltrullen hel i sin lag i kylskåpet, den håller sig ca 1 vecka.

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