Name: Assiette Valaisanne
Total time: 15 min
Cuisine: Swiss
Ingredients: 200 g viande séchée (dried meat, thinly sliced); 150 g jambon cru (cured ham, similar to prosciutto or serrano); 100 g lard sec (dried bacon); 150 g saucisse sèche (dried sausage, sliced); 200 g Valais cheese (such as raclette cheese, sliced); cornichons (small gherkins, a handful); a handful of pickled pearl onions; fresh rye bread or baguette (sliced); butter (to taste)

Mise en place

Ingredients

200 g viande séchée (dried meat, thinly sliced)
150 g jambon cru (cured ham, similar to prosciutto or serrano)
100 g lard sec (dried bacon)
150 g saucisse sèche (dried sausage, sliced)
200 g Valais cheese (such as raclette cheese, sliced)
cornichons (small gherkins, a handful)
a handful of pickled pearl onions
fresh rye bread or baguette (sliced)
butter (to taste)

Method

Get cooking

Arrange the cured meats — dried meat, ham, coppa and saucisson — on a large plate or board, alternating the types for an attractive pattern.
Place the cheese slices beside the meats, making sure everyone has a good selection.
Add small piles of cornichons and pickled onions. Their fresh acidity complements the salty meats and cheese.
Serve with slices of fresh rye bread or baguette and a little butter if desired.

Background

Variations Add tomato slices, radishes or dried apricot for some extra colour and flavour. For an extra Swiss touch, serve the dish with a glass of Fendant, a Swiss white wine, or a red Dôle. This version of the recipe is inspired by my holiday experience. The main photograph of the dish shows it as served at restaurant Les Bisses in Haute-Nendaz, Switzerland, where I enjoyed their authentic Assiette Valaisanne during my holiday. I also enjoyed this dish at Les Chottes. See the photograph below. [caption id="attachment_14151" align="aligncenter" width="300"] Assiette Valaisanne at Les Chottes[/caption]