Herring salad "Omchen"

Ingredients for 12 servings:

• 12 herring fillets
• 6 balls of beetroot
• 6 eggs, hard-boiled
• 3 apples, preferably Boskop
• 500 g roast – leftover veal or beef (possibly also cured ham)
• 1 jar capers
• 4 medium-sized gherkins
• 4 egg yolks
• 500 ml oil
• Vinegar
• salt and pepper
• Mustard
• Cucumber juice
• 1 tbsp sugar
• Parsley

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

beloved Christmas Eve meal for many people

Rinse the herring, then pat dry and cut into strips about 0.5 cm thick. Cut the roast into thin strips. Cook the beetroot until tender, peel it, and do the same with the eggs. Peel and core the apples. Grate the beetroot, eggs, apples, and gherkins coarsely and add to the herring. Mix four egg yolks and a neutral oil to make a mayonnaise, season with salt, pepper, mustard, the gherkin juice, and a tablespoon of sugar, and add to the other ingredients. Mix to taste, then let it sit overnight. This salad will easily keep until New Year’s Eve if it’s kept cold and not eaten beforehand. We served it with toast, but boiled potatoes would certainly be delicious too.