Wash the turkey filet. Peel onion. Boil 3 litres of water, bay leaf, cloves, some salt, onion and peppercorns in a large pot. Add meat and simmer at medium heat for about 1 hour. In between, skim off the resulting foam with a skimmer
Clean or peel the soup vegetables. Cut celery into 2-3 pieces. Cut leek roughly into pieces. Add vegetables to the meat after about 30 minutes. Remove the cooked meat from the broth and put it in a cool place
Wash the smoked pork, add to the chicken stock and simmer at medium heat for about 1 hour. In between, skim off the resulting foam with a skimmer. Remove the cooked meat from the stock and put in a cool place. Pour the stock through a fine sieve and refrigerate. Cooled stock, turkey and pork loin are best kept cool overnight
For the tonnato sauce, finely puree the tuna, capers, 100 g mayonnaise, 50 g yoghurt, vinegar and 5-6 tbsp. meat stock with a hand blender. Season to taste with salt and pepper. Use the rest of the stock for other purposes. Wash and finely dice the tomatoes and add them to the sauce. Wash basil, shake dry, pluck leaves from the stalks and cut into strips
For the herb sauce, wash the herbs, shake dry, pluck leaves from the stems and chop them. Cut chives into small rolls. Mix 150 g mayonnaise, 100 g yoghurt, milk and prepared herbs, except for something to sprinkle. Season to taste with salt and pepper
Cut turkey breast and pork loin into slices as thin as possible. Arrange the turkey in a fan shape. Drizzle with tonnato sauce. Sprinkle with basil and garnish with caper apples and lettuce. Arrange the smoked pork on a plate and sprinkle with other herbs. Add the remaining sauces
With 10 people:
Waiting time approx. 12 hours