Red herring salad

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat. Bring meat, salt, bay leaf, peppercorns and 1 litre of water to the boil in a pot. Let it simmer gently at medium heat for about 2 hours. Regularly skim off the resulting foam on the surface. Clean the soup greens, peel if necessary and cut roughly into pieces.

2. 2

   Cook the soup vegetables in the stock for the last hour. Remove the meat, cover and let it cool down. (Use broth for other purposes.) Peel onions and cut into small cubes. Remove beetroot and gherkins from the juice and also dice. Peel and quarter apples and remove the core. Cut quarters into small pieces. Mix salad cream, yoghurt and cucumber water. Remove 4 tablespoons of salad cream and set aside. Stir 4 tablespoons of beetroot juice into the remaining salad cream. Rinse herring fillets, dab dry and cut into pieces. Cut beef into small cubes.

3. 3

   Remove 4 tablespoons of salad cream and set aside. Stir 4 tablespoons of beetroot juice into the remaining salad cream. Rinse herring fillets, dab dry and cut into pieces. Cut beef into small cubes. Add apples, onions, meat, herring, cucumber and beetroot to the salad cream and mix. Coarsely chop the hazelnut kernels. Season the salad and garnish with 1 tablespoon each of light salad cream, hazelnuts and dill

Nutrition Facts

KCAL
470 kcal

CARBS
19 g

FATS
31 g

PROTEINS
31 g