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Medley Salad with Herring, Veal, and Pickles

An unexpected combination of ingredients in one dish! This salad — a mix of herring, meat, and pickles — has a very unusual taste and is hearty enough to stand in for a full meal. It'll please meat lovers and fish lovers alike.

Olya-yayaAuthor avatar
Recipe author
Salad pickled herring veal pickled cucumber
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 5 g
Fats 36 % 5 g
Carbohydrates 29 % 4 g
77 kcal
GI: 100 / 0 / 0
  • This salad calls for baked potatoes, and since they take a while, start with them. Preheat the oven to 400°F (200°C). Scrub the potatoes clean under running water and pat them dry with paper towels, then wrap each one tightly in foil and set them in a baking dish or on a sheet pan. Bake for about 40 minutes, until fully tender. Rinse the veal in cold water, put it in a pot, and cover it completely with clean water. Salt the water lightly to taste and set the pot over the heat. Bring it to a boil over medium heat, skim off any foam, and lower the heat. Cover and continue cooking over moderate heat for about half an hour, or until the veal is tender. Drain off the broth (save it for another dish) and let the meat cool, then cut it into cubes. Cut the pickles into small pieces and drain off their liquid. Remove all the bones from the herring and cut the fillets into large pieces. Rinse the herbs, dry them, and chop — set aside a few sprigs for garnish. Make the dressing: stir the sour cream, whole-grain mustard, and white wine vinegar together until smooth. Chop the anchovies and add them to the dressing. When the potatoes are done, unwrap and cool them, then cut into large pieces. In a big bowl, combine all the salad ingredients — potatoes, pickles, herring, boiled veal, and chopped herbs — and add the capers. Pour the dressing over everything and refrigerate for an hour or more so the flavors come together. Garnish with herb sprigs before serving. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Herring in vegetable oil - 301  kcal/100g
  • Herring in sour cream - 97  kcal/100g
  • Herring in tomato sauce - 159  kcal/100g
  • Hot smoked herring - 215  kcal/100g
  • Pickled herring - 192  kcal/100g
  • Fresh herring - 161  kcal/100g
  • Salted herring - 217  kcal/100g
  • Veal - brisket - 213  kcal/100g
  • Veal fillet - 158  kcal/100g
  • Veal leg - 161  kcal/100g
  • Veal - ham - 108  kcal/100g
  • Veal - chop on a bone - 188  kcal/100g
  • Veal - schnitzel - 162  kcal/100g
  • Veal - dorsal part - 210  kcal/100g
  • Atlantic anchovies, canned - 135  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Water - 0  kcal/100g
  • Pickles - 11  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Granular mustard - 135  kcal/100g

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