Danish salad

Name: Danish salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs; 1 glass (370 ml) Celery in slices (drained weight 185 g); 1 glass (370 ml) Beetroot in slices (drained weight 220 g); 1 Cucumber; 1 collar Chives; 3 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 7-10 Tbsp some salad leaves; 2 TABLESPOONS Roasted onions; 4 discs (75 g each) smoked salmon; 7-10 Tbsp Remoulade

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs
1 glass (370 ml) Celery in slices (drained weight 185 g)
1 glass (370 ml) Beetroot in slices (drained weight 220 g)
1 Cucumber
1 collar Chives
3 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
7-10 Tbsp some salad leaves
2 TABLESPOONS Roasted onions
4 discs (75 g each) smoked salmon
7-10 Tbsp Remoulade

Directions

1
Boil eggs hard for 10 minutes. Quench, peel and halve. Drain celery and beetroot. Cut celery into pieces, beetroot into fine strips. Clean and wash the cucumber and cut into wafer-thin slices.
2
Wash the chives and cut into fine rolls. Mix vinegar, salt, pepper and sugar. Whip the oil into the mixture. Add the chives. Mix celery, beetroot, cucumber and marinade and let it soak through a little.
3
Arrange salad with 2 egg halves, 1 slice of salmon and tartar sauce on plates. Sprinkle with fried onions. Serve the rest of the salad in a bowl lined with salad leaves. Serve with hearty farmhouse bread.