Latvian lettuce 'Rossol'

Ingredients for 6 servings:

• 10 jacket potatoes
• 1 jar beetroot
• ½ apple (Boskop)
• Cucumber(s) , (pickle, quantity like Boskop)
• Cucumber(s) , (quantity as Boskop)
• 4 eggs, hard boiled
• ½ onion(s)
• 2 slice(s) smoked ham (1/2 cm thick)
• 1 slice(s) ham, cooked (1/2 cm thick)
• 2 slices of Black Forest ham (1/2 cm thick)
• 1 fish fillet(s) (matjes fillet)
• 1 tsp mustard
• salt and pepper, pepper
• 250 ml sour cream
• 500 ml sweet cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

3 days in advance: Pour sweet and sour cream together in a bowl, cover, and let stand at room temperature for 3 days. 1 day in advance: Boil the boiled potatoes and let them cool completely. Finishing touch: Peel the boiled potatoes and cut them into small cubes, as well as the various types of ham and eggs. Cut the boský, herring, cucumber, beetroot, and onion into very fine cubes (the finer the dice, the more flavorful). Mix all the ingredients in a bowl and stir in the cream mixture. The beetroot gives the salad its special pink color. If there’s not enough sauce, feel free to add a cup more sour cream. The rossol tastes best with freshly baked Latvian pierogi, which are also listed in my profile.