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The red herring salad is known both in Germany and in Sweden. In Germany, however, on the other hand is used rather sour cream, in Sweden sweet cream.
In Sweden, it is almost always a part of the smorgasbord, in Germany rather the hangovers food on New Year’s Day and Ash Wednesday. Therefore, in Germany also jacket potatoes or boiled potatoes are the usual side dish. 4 servings Ingredients:
4 Matjes double fillets or 4 watered salt...
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The direct translation meat salad is misleading. It’s not made with meat but with Lyoner, a very finely grounded boiled sausage from pork, veal or poultry, often in a mixture of two kinds of meats, then called Kalbslyoner or Geflügellyoner. The sausage meat is often stuffed with pepper bells (Paprikalyoner), cooked ham (Bierschinken), eggs or heart (Herzwurst). Several sorts are sold together as Aufschnitt (cold cuts). In the...
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This was a leftover use of leftover smoked trout and sour cream. Basically, the sour cream is not suitable for this, it was too liquid. Parsley wasn't great in terms of taste either.
The recipe hasn't been fully tested yet, but next time I'll make it with cream cheese and dill. The other ingredients can remain.
Addendum: The recipe has now been tested with cream cheese and dill and it tastes simply heavenly. 2 starter servings...
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Herring salad in earlier times was a typical poor man’s food. Apples, onions and gherkins there were always, sour cream was created automatically by superimposed milk and herring was for a few pennies to buy by every grocer.
Due to overfishing of the herring it unfortunately became temporarily a luxury product. Meanwhile, you can buy it again without feeling guilty with MSC certificate.Nowadays it is a traditional hangover dish...
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Jacket potatoes with salads were in my childhood an integral part of our diet. First the salads came from the delicatessen corner of the supermarket and were then so little by little replaced by self-developed recipes. Those were my mother’s recipes, but she has never told me. Thus I was forced to construct the salads from the pure taste experience.
Fleischsalat, egg salad and chicken salad are an integral part of this dish, for me...
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On the German North Sea coast, from the Dutch to the Danish border, there is a whole range of recipes for North Sea shrimp salad. Unfortunately, many ready-made salads from the deli shelves have an unpleasant aftertaste, either too sweet or with flavors that cover up the delicate taste of the North Sea shrimp. Many manufacturers also use cheap deep-sea shrimp instead of real North Sea shrimp, according to the motto, nobody will...
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This is a typical delicatessen salad that is offered in many refrigerated shelves in supermarkets. The sauce usually consists of some kind of diluted mayonnaise. In addition, various additives such as thickeners, preservatives and antioxidants are often used. Nobody actually needs all this chemical stuff if you make the salads fresh yourself. The tangerines are actually just leftovers from the production of the chicken salad....
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Salted herrings are a bit out of fashion these days, so herring salad or herring housewife style is made from Matjes fillets.
Salted herring is usually the whole fish, including the giblets, placed in a highly salty solution. The fish must first be soaked in clear water or you can work with disposable gloves to protect your hands. Then the fish is opened on the belly and the innards are removed. In the female fish you can find the...
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Chicken salad is a deli salad, which you can find in every German supermarket side by side with the Fleischsalat. The problem is, they boil the chicken breast so long, that it gots too dry and you’ll only have dust in your mouth. Without the mayonnaise this salad would be inedible. So I make this salad by myself with soft and juicy chicken breast and fresh fruit. Getting fresh peas is perfect, but they are only two or three weeks...
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Egg salad is one of my Trinity to jacket potatoes with Fleischsalat and chicken salad. And it stands together with meat salad and chicken salad in the deli corner at the supermarket. When egg salad from the large-scale production has usually no additives (earlier were that benzoic acid and sorbic acid), but it comes through the sensitive protein from time to time to recalls because salmonella etc. are found. For small businesses...
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