Herring salad, veal, pickled cucumber, potatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Wrap the thoroughly brushed potatoes in foil, place in an oven preheated to 200°C and bake until soft, about 40 minutes.

2. STEP 2

   

   Cut off the parsley stems. Pour boiling salted water over a piece of veal, add parsley stalks, cook the meat until tender, about 30 minutes, and cool completely in the broth. Then dry and cut into small cubes (no broth needed).

3. STEP 3

   

   For the dressing, finely chop the anchovies and mix with vinegar. Mix sour cream with mustard, combine sour cream and anchovy mixtures. In this salad, the anchovy provides a subtle hint of flavor. You can replace this fish with spicy salted sprat, or the same herring. It is also possible to replace the anchovy with Thai or Vietnamese fish sauce.

4. STEP 4

   

   Rinse the finished potatoes with cold water and cool completely. Peel and cut into medium slices. Finely chop the pickles (if desired, the skin of the cucumbers can be cut off first).

5. STEP 5

   

   Chop the parsley leaves as finely as possible. Cut the herring into medium pieces.

6. STEP 6

   

   Mix all ingredients with capers, pour over dressing and stir. Season with salt and pepper if necessary. Let it brew in the refrigerator for 2-3 hours. Instead of capers, you can put small pickled cucumbers - gherkins, green olives, or banal green peas in the salad

7. STEP 7

   

   Finita! Bon appetit!