Carnival Salad, Spicy
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 glass fish fillet (s) (bismarck herring fillets), 250 g
- 150 g pickled cucumber (s)
- 4 egg (s), hard-boiled
- 250 g meat sausae
- 1 small onion (s)
- 2 apples, each about 00 g, sour
- 500 g jacket potato (s)
- 1 glass yoghurt - salad cream, 350 g
- 50 ml cucumber liquid
- 2 tablespoon vinegar, mild herb vinegar
- salt
- Pepper from the grinder
For the set:
- 1 hard-boiled egg (s), sliced
- some parsley or chives or
- Spring onion (noun)
Print Recipe
Pin Recipe Instructions
- Drain the herring fillets and the cucumber. Cut into small cubes. Peel the eggs. Peel the skin off the sausage and onion. Peel, quarter and core the apples.
- Also cut the eggs, sausage, onion, apple quarters and jacket potatoes into small cubes.
- Put everything in a bowl and mix. Mix the salad cream with the cucumber liquid and the vinegar. Season to taste with salt and freshly ground pepper. Fold the salad cream into the other salad ingredients.
- Wash the parsley, pat dry and finely chop. Or cut the chives into fine rolls. Peel the remaining egg and cut into slices.
- Sprinkle the carnival salad with parsley or chives, garnish with the egg slices and serve.
- Instead of parsley or chives, I usually serve the salad with spring onions / spring onions cut into fine rolls. Thats very delicious.
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