Summary

Ingredients

• 0.5 ½ glass celery salad (glass 370 ml)
• 0.5 ½ glass carrot (s) salad (glass 370 ml)
• 2 pickled cucumber (s)
• 250 g sausae, (ham sausae)
• 100 ml salad cream
• 150 ml yogurt, whole milk
• 3 tablespoon cucumber liquid
• 1 pinch (s) sugar
• salt and pepper
• some parsley and chives

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Instructions

1. Drain the celery and carrot salad.
2. Cut the pickled cucumbers (I use chilli sausages) and the meat sausage into fine strips and mix in a bowl.
3. Chop the parsley and chives.
4. Mix together the salad cream, whole milk yogurt, cucumber water and herbs. Season to taste with salt, pepper and sugar and pour over the meat salad mixture into the bowl and mix well. Let it steep for at least 1 hour.
5. I usually make the salad on Saturday evening and serve it on Sundays for brunch with fried potatoes, among other things. I garnish with a hard-boiled, sliced egg and wafer-thin onion rings in the bowl and / or on plates with a few more lettuce leaves. Possibly sprinkled with a few more chives rolls.
6. Unlimited variation.