Pink Herring Salad


Rating: 3.33 / 5.00 (6 Votes)


Total time: 1 hour

Ingredients:

















Instructions:

For the pink herring salad, the day before, boil the potatoes in their skins, peel and let cool. Peel the celery, wash, quarter and boil covered with water for 15 minutes, then let cool as well. Boil eggs for 10 minutes, peel when cool.

Peel the onions. Peel apples as well, cut into quarters and remove cores.

Drain beets, reserving the pickling liquid. Cut gherkins, roast pork cold cuts (lean, cut 1/2 cm thick) and the celery, potatoes, eggs, onions and apples into cubes as evenly as possible, using an egg slicer for the eggs.

Cut the beets a little smaller. Cut Bismarck herrings slightly larger and mix everything together.

Mix egg yolks, salt, white pepper from the mill, 1 egg mustard, 1 egg and lemon juice. Gradually mix in oil with the whisks of a hand mixer until you have a thick mayonnaise.

Fold in beet juice and pour over salad ingredients. Mix everything together well and let sit until the next day.

The next day, mix well again and serve the pink herring salad.

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