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Pumpernickel discs with Helbing Kümmel butter and shrimp salad

Pumpernickl-Taler mit Krabbensalat

Using a hand mixer, beat together 40 g soft butter with 100 g cream cheese and a teaspoon of Helbing Kümmel until smooth, then season with salt and pepper. Finely chop some dill and stir in. Spread the mixture onto 15 pumpernickel discs. Finely dice two pickled gherkins and half a small apple, then mix with 200 g shrimps. Season with salt, pepper, a tablespoon of white wine vinegar, two tablespoons of oil and two teaspoons of Helbing Kümmel. Serve the shrimp salad on the buttered pumpernickel discs.

Pumpernickel discs with Helbing Kümmel-marinated eel

Pumpernickl Deckelaal

Cut two eel fillets (skinned) into 15 pieces and place in a deep dish. Finely chop half a bunch of parsley, dill and chives, then mix with 8 cl Kümmel, four tablespoons of vinegar and six tablespoons of oil. Peel some horseradish and finely grate about 15–20 g to add to the herb marinade. Cut a red onion in half and slice into very thin rings. Pour the onion and herb marinade evenly over the sliced eel fillets, then leave covered in the refrigerator to absorb the flavour for at least two hours (preferably overnight). Serve the eel on 15 pumpernickel discs.

Minced pork discs with Helbing Kümmel and green pepper

Kümmelmet

Crush a teaspoon of pickled green peppercorns. Finely chop some parsley and cut some chives into small pieces. Using a fork, mix everything thoroughly with 150 g ground pork and onion, blending in two teaspoons of Helbing Kümmel. Take five slices of wholegrain bread and cut out 15 discs using a small biscuit cutter or the rim of a narrow glass. Place a slice of pickled gherkin (with dill) on each disc of wholegrain bread. Spread the pork meat mixture on top. Garnish with 15 pearl onions (pickled onions).

Serving suggestion: serve the discs on top of the original Helbing glass with Helbing Kümmel on the rocks.

Country-style soused herring

Country-style soused herring

Serves 4:

4 double soused herring (matjes) fillets
1 red onion
150 g pickled gherkins with mustard seed (or herbs)
1 apple (e.g. Braeburn)
4 sprigs of dill
2 tbsp Helbing Kümmel
3 tbsp cider vinegar (or white wine vinegar)
6 tbsp oil
Salt
Pepper
4 eggs (medium)
Finely chopped chives

Preparation time: approx. 25 min.

Method

Rinse the soused herring fillets in cold water and pat dry. Finely dice the onion. Roughly chop the gherkins and apple. Finely chop the dill. Mix everything with the Helbing Kümmel, vinegar and four tablespoons of oil, then season with salt and pepper. Arrange the salad on the herring fillets.
For the fried eggs, heat two tablespoons of oil in a large, non-stick frying pan, crack in the eggs and cook on a medium heat for 3–4 minutes. Season with salt and pepper and sprinkle with chopped chives. Serve the fried eggs with the herring.
Serving suggestion: serve with jacket potatoes. You can also try a version of this recipe with pears.

Kale

Kale

Serves 4–6:

1 bag (approx. 1 kg) kale leaves without the stems
Salt
3 onions
400 g boneless Kassler (smoked pork) chops
20 g clarified butter
600 ml vegetable stock (instant)
4 kohlwurst (pork sausage with lights and herbs)
400 g smoked turkey breast
1 kg small potatoes
2 tbsp oil
Pepper
2 tbsp brown sugar
1 tbsp butter or margarine
1 tbsp flour
200 g whipping cream
1–2 tbsp wholegrain mustard
1–2 tbsp pickled horseradish
A few dashes of lemon juice
4 tbsp Helbing Hamburgs Feiner Kümmel

Method

Prepare the kale leaves by thoroughly washing and draining them several times. Blanche briefly in plenty of boiling salted water. Drain well and then roughly chop. Peel the onions and cut into thin slices. Rinse the Kassler chops. Heat the clarified butter in a roasting dish. Fry the onions and kale in the dish. Deglaze with 400 ml stock, cover and allow to stew for about an hour. After 20 minutes, add the Kassler chops, and then the kohlwurst and turkey breast five minutes before cooking is complete. In the meantime, rinse the potatoes and boil for about 15 minutes. Drain, quench in cold water and peel. Heat the oil. Fry the potatoes, turning until golden brown. Season with salt and pepper. Sprinkle with sugar and allow to caramelise for about five minutes on a low heat. To make the sauces, first melt the fat. Thicken with flour. Add 200 ml stock and the whipping cream, constantly stirring as it comes to the boil. Add salt and pepper to taste. Divide the sauce into two portions. Season one portion with mustard and the other with horseradish and lemon juice. Season the kale with salt, pepper and Helbing Kümmel. Arrange the kale with the pork chops, turkey breast, kohlwurst and potatoes. Serve the sauces separately. Enjoy with a glass of Helbing Kümmel.