in Germany

Red herring salad with poultry

updated

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Ingredients for 4 servings:

  • 2 jars of beetroot
  • 1 jar cucumber(s), large
  • 2 medium-sized apples, sour, peeled
  • 6 medium-sized eggs, boiled
  • 2 packs of herring fillet(s), rinsed thoroughly
  • 1 small chicken, cooked
  • 2 tbsp mustard, mild
  • 5 tbsp mayonnaise (Miracle Whip also works)
  • Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

in memory of my mother-in-law, super delicious

Remove the skin from the cooked chicken and discard the meat. Cut it into small cubes along with the remaining ingredients. Blend the mayonnaise and mustard until creamy and stir in a little beetroot juice until the sauce is semi-liquid. Combine the sauce and the chopped ingredients. Season to taste with salt and pepper. Let it rest in the refrigerator overnight and adjust the seasoning before serving. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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