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Fisch-Erna's delicate fish salad

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Ingredients for 4 servings:

  • 500 g smoked fish(s), filleted, e.g. bloater, mackerel, cod, halibut or similar
  • 3 sour apples, e.g. Boskop, peeled and pitted
  • ½ jar celery salad, approx. 150 g
  • 2 onions
  • 3 gherkins
  • 1 tbsp tomato ketchup
  • 3 tbsp vinegar
  • 3 tbsp oil
  • 1 bunch of dill
  • 1 tsp Maggi
  • n. B. sugar
  • n. B. Salt
  • 1 tsp, heaped peppercorns, crushed

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

a spicy fish salad according to Kurt Drummer

Dice the apples, onions, gherkins, and celery and mix. For the dressing, combine the vinegar, oil, a little salt, crushed peppercorns, a little sugar, Maggi, ketchup, and chopped dill, and season to taste. Cut the filleted and carefully deboned smoked fish into large pieces, mix into the salad, and let it marinate for at least 2 hours. The salad goes well with brown bread, but it’s best served with warm toast.

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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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