Salad raznosol herring veal pickle

You will need baked potatoes for the salad. Since its preparation takes time, then first of all you should do it. To do this, turn on the oven at 200 degrees for preheating. Thoroughly wash the tubers from dirt under running water and wipe them dry with paper towels. Then wrap each potato tightly in food foil and put it in a baking dish or on a baking sheet. Put the potatoes to bake for about 40 minutes until fully cooked.

Wash the veal with cold water and put it in a saucepan, pour clean water so as to completely cover the meat. Lightly salt the water to taste and put the pan on the stove. On medium heat, bring the water in it to a boil, collect the foam formed on the surface and turn down the heat. Continue to cook the meat, covering the pan with a lid, over moderate heat for about half an hour or until the veal is soft. Next, drain the broth - it can be used for another dish, and cool the meat. Then cut the veal into cubes.

Cut the pickles into small pieces and drain the liquid from them.

Pull out all the bones from the fish, and cut the fillets into large pieces.

Rinse the greens under running water and dry, and then chop. A few twigs can be left to decorate the dish.

Prepare salad dressing - mix sour cream, grainy mustard and white wine vinegar together until a homogeneous consistency. Chop the anchovies and also add to the dressing.

When the potatoes are ready, open the foil and cool it. Then cut the potatoes into large pieces.

In a large bowl, mix all the ingredients for the salad - potatoes, pickles, herring, boiled veal and chopped herbs together, add capers. Then pour the prepared dressing over everything and put the salad in the refrigerator for an hour or more so that it is infused. Before serving, decorate the salad with sprigs of greens.

Bon appetit!