Herring salad according to Great-Grandma Gertrud

Ingredients for 10 servings:

• 3 glasses of Bismarck herring
• 1 package of matjes fillet(s)
• 500 g beef, e.g. shin, cooked
• 1 liter of water
• 500 g potatoes
• 1 onion(s)
• 2 apples, sour
• 1 jar of pickles
• 10 tbsp beef broth
• 8 tbsp rapeseed oil or other oil
• 4 tbsp vinegar or 1 tbsp vinegar essence
• 4 eggs, hard-boiled
• salt and pepper
• Sugar
• g cucumber juice
• possibly mayonnaise
• 250 g beetroot, if desired

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Cook the beef in one liter of water until tender. Reserve the water from the cooked beef. Pat the Bismarck herring, matjes (shrimp), and beef dry and chop into small pieces. If the matjes (shrimp) is too salty, add a little water first. Boil the potatoes in their jacket potatoes, peel them, and cut them into small cubes. Dice the onions, cucumbers, eggs, and apples and add them to the bowl with the other ingredients. Mix the broth, vinegar, and oil to make a marinade and pour this into the bowl. For the broth, use some of the meat broth you made from cooking the beef. Season with salt, pepper, and a little sugar, and then stir the salad well. It’s best to make it the day before so it can marinate well. Variation: You could also stir in a little mayonnaise, but only a few tablespoons. You could also add 250g of cooked beetroot if you like. Of course, if you’re not a big fan of fish, you can simply add more potatoes to the salad and reduce the amount of fish. The salad also works as a regular potato salad, of course, without the fish and with cooked meat or sausage instead.