John Myers
Ingredients for 12 servings:
- 2 ½ kg salted herring
- 1 jar pickled gherkins with dill
- 3 large onions
- 500 g meat sausage or hunting sausage
- 500 g sausage (meat sausage)
- Capers, 3 small tubes
- 2 packs of salad (meat salad 400 g each)
- salt and pepper
Instructions
Working time approx. 2 hours; Rest time approx. 1 day 12 hours; Total time approx. 1 day 14 hours
The salted herring, which are usually bought in buckets, are first soaked for two to three days, with the old water drained off occasionally so they are no longer too salty. They are then filleted, deboned, and cut into very small cubes and placed in a large bowl. This takes most of the work. All the other ingredients, except for the capers, are also cut into small cubes and added to the bowl. You can add some of the broth from the pickled dill gherkins to taste. Salt is usually not necessary, but pepper is added for seasoning. Now add the meat salad and mix everything thoroughly. The salad should be prepared two to three days in advance so it is well marinated when served on New Year’s Eve. It is still delicious on New Year’s Day, even after some people have had quite a bit to drink. If kept refrigerated, it will keep for several days. But here it doesn’t last that long, and many people come who want some of the New Year’s salad. If you want, you can also add apples and/or boiled potatoes, depending on your taste.
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