📝 About This Recipe
The Schinkenplatte is the crown jewel of the German 'Brotzeit' tradition, celebrating the country's world-renowned mastery of curing and smoking meats. This platter balances the salty, smoky depths of Black Forest ham with the delicate sweetness of air-dried Westphalian varieties and the sharp tang of traditional pickles. It is a communal masterpiece that turns a simple breakfast or light supper into a rustic, gourmet experience centered around quality craftsmanship.
🥗 Ingredients
The Ham Selection
- 200 grams Schwarzwälder Schinken (Black Forest Ham) (sliced paper-thin)
- 150 grams Westfälischer Schinken (Westphalian Ham) (bone-less, air-dried)
- 150 grams Lachsschinken (Cured Pork Loin) (mildly smoked, with a thin fat rim)
- 4 thick slices Gekochter Beinschinken (Cooked Bone-in Ham) (high-quality deli style)
Traditional Accompaniments
- 6-8 pieces Spreewald Gherkins (sliced into fans)
- 1 bunch Radishes (cleaned and halved)
- 3 pieces Hard-boiled Eggs (peeled and quartered)
- 1/2 cup Pearl Onions (pickled)
- 3 inch piece Fresh Horseradish (for fresh grating)
- 3 tablespoons Sweet Bavarian Mustard (served in a small ramekin)
The Bread Basket
- 1 loaf Roggenbrot (Dark Rye Bread) (sliced thick)
- 4-6 squares Pumpernickel (dense and earthy)
- 100 grams Cultured German Butter (slightly salted, at room temperature)
👨🍳 Instructions
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1
Select a large wooden board or a slate platter to serve as your canvas; natural materials enhance the rustic aesthetic of a Schinkenplatte.
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2
Remove all meats from the refrigerator 15 minutes before assembling to allow the fats to soften slightly, which significantly improves the flavor profile.
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3
Begin with the Black Forest Ham. Instead of laying it flat, gently ruffle or fold each slice into a 'ribbon' shape to create volume and visual interest on the left side of the board.
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4
Place the Westphalian ham adjacent to the Black Forest ham, rolling each slice into a tight cigar shape to differentiate the textures.
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5
Shingle the Lachsschinken across the center of the board, overlapping the slices slightly to showcase the beautiful pink meat and white fat edges.
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6
Cut the cooked Beinschinken into manageable triangles and place them in the remaining open corner of the platter.
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7
Prepare the gherkins by slicing them lengthwise almost to the end, then gently pressing them to create a fan shape; place these between the meat selections.
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8
Nestle the quartered hard-boiled eggs and halved radishes into any small gaps to add bright whites and vibrant reds to the platter.
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9
Fill a small ramekin with the sweet Bavarian mustard and place it directly on the board.
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10
Peel the fresh horseradish and grate a generous snowy mound of it directly over the cooked ham and Lachsschinken for a sharp, aromatic finish.
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11
Scatter the pickled pearl onions across the board to provide pops of acidity that cut through the richness of the meats.
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12
Arrange the sliced rye bread and pumpernickel in a separate basket or on the edge of the board if space permits.
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13
Using a butter curler or a simple knife, create decorative swirls of the room-temperature butter and place them in a small dish alongside the bread.
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14
Final Touch: Add a few sprigs of fresh parsley or chives for a burst of green color before serving immediately.
💡 Chef's Tips
Always ask your butcher for 'hauchdünn' (paper-thin) slices for the cured hams; the increased surface area makes the flavor melt on your tongue. If you can't find Westphalian ham, a high-quality Prosciutto di Parma is a suitable substitute, though it lacks the traditional German smoke. Don't skip the fresh horseradish; the jarred version is often too vinegary and lacks the 'heat' that defines this dish. Ensure your butter is high-fat (82% or higher) for that authentic, creamy German mouthfeel. For the best texture, slice the rye bread just before serving so it remains moist and fragrant.
🍽️ Serving Suggestions
Pair with a crisp German Pilsner or a dry Riesling from the Mosel region to balance the saltiness. Serve with a side of 'Obatzda' (Bavarian cheese spread) for an even heartier platter. A pot of strong, hot coffee is the traditional accompaniment if serving this as a luxurious 'Zweites Frühstück' (second breakfast). Add a few slices of Emmentaler or Bergkäse cheese to transform it into a full 'Brotzeit' meal. Include a small bowl of lard with cracklings (Schmalz) for the most traditional bread-topping experience.