Herring salad Christmas

Ingredients for 10 servings:

• 8 m.-sized potatoes
• 25 g pork
• 500 g lean veal
• ½ liter broth
• 8 eggs
• 1 gr. jar of beetroot, approx. 670 g
• 1 ¼ kg matjes fillet(s)
• 100 g walnut kernels
• 2 large apples
• 4 medium-sized gherkins
• 2 tbsp vinegar
• salt and pepper
• Sugar
• 2 egg yolks
• 1 tsp, leveled salt
• 2 tsp mustard
• 333 ml oil
• 1 lemon(s), juice
• 300 g yogurt

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

ideally prepare

Boil the potatoes with their skins on, drain, and peel. Cook the pork and veal in the broth for 20 to 30 minutes. Hard-boil the eggs. Place the beetroot in a sieve, reserving the juice. Finely dice all ingredients, chop the walnuts, place them in a bowl, and add the beetroot juice. For the mayonnaise, whisk together the egg yolks, salt, and mustard. Gradually add the oil in a thin stream using a hand mixer. Once the sauce thickens, stir in the lemon juice and yogurt. Mix the mayonnaise with the salad, cover, and refrigerate overnight. Season the salad with salt, pepper, and sugar before serving. We’ve been eating this salad on Christmas Eve for years. It provides a pleasant contrast to the sweets of the pre-Christmas season and, when paired with smoked salmon, sausages, and baguette, makes a hearty meal. Tip: If necessary, cook a little more meat and then prepare the excess meat together with the broth and a garnish as a soup.