Red herring salad

Name: Red herring salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 bunch of greens; 200 g Beef (from the leg); 1 Bay leaf; 4 Peppercorns; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 350 g Potatoes; 8 Matie's fillets; 1 glass (370 ml) Beetroot balls; 2 sour apples (e.g. Cox Orange); 1 Onion; 2 Gherkins (glass); 300 g ripened cream; 100 g mayonnaise; 1 TABLESPOON Capers (glass); 2 Eggs

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 bunch of greens
200 g Beef (from the leg)
1 Bay leaf
4 Peppercorns
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
350 g Potatoes
8 Matie's fillets
1 glass (370 ml) Beetroot balls
2 sour apples (e.g. Cox Orange)
1 Onion
2 Gherkins (glass)
300 g ripened cream
100 g mayonnaise
1 TABLESPOON Capers (glass)
2 Eggs

Directions

1
Clean, wash and chop the soup vegetables. Wash the beef. Put the soup greens, laurel, peppercorns, 1 teaspoon salt and 1-2 l water in a pot. Add meat and simmer for about 1 hour.
2
Wash the potatoes and cook them covered with their skins for about 20 minutes. Rinse the maties cold and pat dry. If they are too salty, soak them in cold water for about 1 hour.
3
Drain the potatoes and rinse with cold water. Peel while still hot and let it cool down. Remove meat from the stock. (Use broth for other purposes, e.g. for soups or sauces, freeze in portions).
4
Let beetroot balls drip off, collect the juice. Peel, quarter and core apples. Peel onion. Cut all prepared ingredients and cucumbers into equally sized cubes.
5
For the sauce, mix sour cream, mayonnaise and beetroot juice. Season to taste with a little salt, pepper and sugar. Mix the prepared ingredients with the mayonnaise and capers. Cover and chill for about 4 hours.
6
Boil eggs hard for 10 minutes. Quench the eggs, peel them and let them cool down. Then dice them and add them to the herring salad. Season to taste with salt, pepper and sugar.