Christmas herring salad

Ingredients for 10 servings:

• 500 g potatoes
• 250 g fish fillet(s) (matjes herring)
• 250 g black pudding, hunting sausage and salami
• 1 onion(s)
• 2 eggs
• 5 small gherkins
• 500 g salad (meat salad)
• 1 apple
• 12 walnuts
• Mayonnaise or salad cream
• pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

We have this over the Christmas holidays

Boil potatoes in their jacket potatoes, peel while still warm, and dice or slice. Dice all sausages and fish (the size is up to you). Peel and dice onions. Dice cucumbers. Hard-boil and dice eggs. Place everything in a bowl and mix well. Trick: Add half a cup of fairly warm water to facilitate further mixing. Stir in the meat salad. Then add enough salad cream or mayonnaise to make it nice and creamy. Let it sit for 10 hours, but at least 4-5 hours. Season with pepper to taste (no oil or salt, as the fish and sausage already have plenty of it). Shortly before eating, add chopped walnuts and grated or diced apple. Otherwise, the walnuts would go soft and the apple would acidify the salad, thus limiting its shelf life. If stored in a cool place, the salad will keep for 48 hours without any problems. Serve with white bread or a baguette. Have cool drinks ready – salad makes you thirsty (beer)! Tip 1: If you like fish, you can add 150-200g of herring roe before mixing to give it a more flavorful taste. Tip 2: If you don’t like one of the sausages, you can substitute it with a larger amount of the other type. Tip 3: Chopped capers can also be added to the salad before mixing to give it a more flavorful taste.