Summary

Ingredients

• g 1,500 potato (s), waxy
• 1 onion (s)
• 300 ml meat broth
• 1 pinch (s) pepper
• 0.5 teaspoon ½ salt
• 1 large glass celery salad
• 1 apple
• 500 g sausae, (Lyonerwurst)
• 8 fish fillet (s), (herring fillets)
• 1 small Glass capers
• 1 packet salmon, pickled in oil
• 3 egg (s), hard-boiled
• 1 cup sour cream, (200 g)
• 2 cups natural yoghurt (150 g each)
• 1 small Jar olives, stuffed
• 1 small Jar caviar - substitute
• 1 small Jar cucumber (s), (pickles)
• 1 glass paprika
• 200 g cheese, Edam cheese

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Instructions

1. Boil salad potatoes, peel and cut into slices. Cut the onion into small pieces. Heat the meat stock and pour over the still warm potato slices, add the onion, salt and pepper, stir and season to taste.
2. Drain the celery salad and capers and mix with the potato salad.
3. Peel the apple and grate it into the lettuce mixture, stir. Halve the pickles and cut into slices, cut the cheese into fine, small strips, cut the matjes fillets into small pieces and add to the salad.
4. Dice the sausage, cut the paprika (put 2 halves aside for decoration) into strips and chop again, add everything to the salad.
5. Mix the yogurt with sour cream and mix with the salad. Season to taste with salt and pepper.
6. Arrange the salad in a bowl or on platters, garnish with salmon strips, paprika strips, egg wafers, olives and caviar substitute, serve with fresh baguette.