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Rhenish red herring salad

updated

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Ingredients for 4 servings:

  • 5 herring fillets
  • 100 g roast pork, ready roasted
  • 100 g boiled potatoes, waxy, cooked
  • 250 g beetroot from the jar
  • 90 g mayonnaise
  • 1 m.-sized onion(s)
  • 150 g gherkins
  • 100 g apple (Jonagold or Boskoop)
  • 1 tsp sugar
  • 20 g walnuts
  • 2 tbsp vinegar (white wine vinegar)
  • 2 tbsp beetroot juice
  • 1 tbsp cucumber juice
  • salt and pepper
  • little allspice

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

for the Christmas season and also for the Russian egg

Cut the herring fillet into bite-sized pieces and the roast into thin strips. Cut the potatoes, beets, cucumbers, and apples into small pieces. Finely dice the onion and chop the nuts. Mix the remaining ingredients into a smooth sauce. Pour over all the chopped ingredients. Let the herring salad stand for 2-4 hours and season again to taste. It’s especially recommended with deviled eggs.

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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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