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| Herring Salad |
Ingredients
60 g flat anchovy fillets (drained)
225 g whole beets (drained)
1 lemon (in small wedges)
450 g veal stew meat
2 tablespoons capers (drained)
1+1/2 glasses red onion (chopped)
40 g dill pickle
1/2 glass parsley (chopped)
2 tablespoons butter
1 tablespoon water
2 potatoes
3 eggs
425 g bismarck herring
Cooking Instructions
First, lightly brown the veal chunks in the butter, later add one tablespoon water, cover the pan and braise the veal for an hour. Let it cool, later trim the pieces and cut them into cubes. Meanwhile peel and dice potatoes; cook them in boiling salted water for fifteen minutes optional until tender. Drain and cool. Put the eggs in a saucepan, cover them with cold water, bring to a boil, cover pan and turn off heat. Let the eggs stand for twenty minutes. Cool them at once by putting them into cold water for a few minutes. Peel them and rice the whites and yolks separately by putting them through a sieve. Drain and trim the herring. Cut the fillets into 1+1/2 inch squares. Blend the capers with the herring pieces. Finely chop the onion, pickle and parsley, julienne the beets. Refrigerate all ingredients covered, until you are ready to arrange the salad. Later set out the ingredients as attractively as you can. If you are using a round bowl, arrange them in wedges. If you are using a platter arrange them in strips. Garnish with leaves of romaine and with the lemon wedges. At the table blend with ingredients together with almost half the amount of the sour cream dressing. Pass the rest of the dressing in a small bowl. Enjoy.
Recipe From American Cuisine
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