Red herring salad

Name: Red herring salad
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 600 g Lean beef for cooking; 1 collar Soup Greens; 1 bay leaf, 5 peppercorns; 3 medium-sized onions; 1 glass (370 ml) beetroot; 5 Gherkins + 4 tablespoons cucumber water (glass); 2 large apples; 150 g light salad cream; 150 g Skimmed milk yoghurt; 7-10 Tbsp salt, pepper; 4 Bismarck herrings (approx. 80 g each); 1 tablespoon (10 g) Hazelnut kernels

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

600 g Lean beef for cooking
1 collar Soup Greens
1 bay leaf, 5 peppercorns
3 medium-sized onions
1 glass (370 ml) beetroot
5 Gherkins + 4 tablespoons cucumber water (glass)
2 large apples
150 g light salad cream
150 g Skimmed milk yoghurt
7-10 Tbsp salt, pepper
4 Bismarck herrings (approx. 80 g each)
1 tablespoon (10 g) Hazelnut kernels

Directions

1
Wash the meat. Soup greens clean or peel, wash and roughly chop. Bring everything to the boil in a pot with bay leaf, peppercorns and a good 1 l water. Simmer at medium heat for about 1 1/2 hours. Skim in between
2
Let the meat cool down. (Use broth e.g. for a "slim" bouillon.)
3
Peel the onions. Drain the beetroot and collect the stock. Dice onions, beetroot and cucumber. Peel, quarter, core and chop apples
4
Mix salad cream, yoghurt, cucumber water and 4 tablespoons beetroot stock. Season to taste with salt and pepper
5
Wash herrings, pat dry and cut into pieces. Dice meat finely. Mix prepared salad ingredients and salad cream, season to taste. Coarsely chop the nuts and sprinkle over the salad. Wholemeal bread tastes good with it