Cockpitcrash Cornichons

Ingredients

• 12 cornichons (small pickles)
• 4 eggs
• 2 red onions
• 3 tbsp white wine vinegar
• 1 tbsp sugar
• 1 red chili pepper
• 1 tbsp olive oil
• salt and pepper

Method

1. Boil the eggs for 8 minutes, cool in cold water, peel, and halve lengthwise.
2. Slice the red onions into thin half rings.
3. Heat olive oil in a pan and sauté the onions with the sugar until glossy.
4. Add the white wine vinegar and let simmer for 5 minutes. Season with salt and pepper.
5. Slice the red chili into thin rings.
6. Arrange the onions in an oval in the center of a platter: this is the cockpit floor.
7. Place the egg halves at the short end of the oval, leaning against each other, as the open cockpit door.
8. Lay the cornichons in a row behind the eggs, slightly angled, as the nose and body of the airplane.
9. Garnish with chili rings for extra tension.

Serving notes

• Serve on a white platter for best contrast.
• Offer extra vinegar for those who like it even sharper.
• Sprinkle coarse sea salt over the eggs for extra punch.