John Myers
Ingredients for 6 servings:
- 500 g pork salmon
- 500 g matjes herring
- 2 large apples
- 4 small onions
- 6 m.-large gherkins
- 5 eggs, hard-boiled
- 3 cups whipped cream
- 2 tsp mustard, medium hot
- salt and pepper
- Sugar
Instructions
Working time approx. 1 hour; Rest time approx. 10 hours; Cooking/baking time approx. 40 minutes; Total time approx. 11 hours 40 minutes
Cook the pork in lightly salted water until tender (in a pressure cooker for about 40 minutes) and let cool. Boil the eggs hard for about 10 minutes and let cool. Have a large enough bowl ready to stir frequently. Cut the meat into small cubes and add to the bowl. Halve the eggs, remove the yolks, and keep them separate. Cut the egg whites into small cubes and add to the meat. Also dice the cucumbers and onions and add them. Now add 2/3 of the cream and stir well. Only now peel each apple individually, cut into small cubes, add immediately to the salad, and stir well. Otherwise, the apple will quickly turn brown. Wash the herring fillets thoroughly in cold water, dry them, and cut into small cubes. Add to the salad and stir well again. Pour the remaining cream into a shaker and season with mustard, pepper, salt, and sugar. Be careful with the salt, though; the fish is also salted. Now roughly chop half of the egg yolks with a fork and add them to the bowl. Close the bowl tightly and shake well until everything is well blended. Then pour over the salad and stir well again. Let it sit in the refrigerator for at least 10 hours. Stir occasionally and adjust the seasoning if necessary.
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