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Welsh Salad

4 servings

Ingredients

• 0 consommé fillets
• 0 Matjes herring fillets
• 0 anchovy fillets
• 2 Stück Carrots
• 3 Stück Potatoes, cooked
• 3 Stück Pickled cucumbers
• 1 Stück apple
• 2 EL Sugar snap peas, cooked
• 4 EL Mayonnaise
• 0 Salt
• 0 Pepper
• 0 French mustard
• 0 Worcestershire sauce
• 0 sardines
• 0 Smoked eel
• 0 Capers
• 0 Marinated green salad

Instructions

1. Cut bouillon, Matjes herring and anchovy fillets into attractive, uniform strips for garnish; mince the leftover pieces.
2. Cook two carrots and three potatoes, peel them; cut these along with three pickled cucumbers and one peeled apple into cubes; mix with two tablespoons of cooked sugar peas and four tablespoons of mayonnaise; season to taste with salt, pepper, French mustard and Worcestershire sauce.
3. Arrange the savory salad prominently in the center of a round glass or porcelain plate, garnish with the prepared fish strips, sardine pieces, slices of smoked eel, egg and tomato quarters as well as capers and butter rosettes.
4. Around the edge, arrange noodle-cut, marinated green salad and firm mayonnaise as decoration.

Based on a cookbook by Hans Hofer (1964), adapted with AI.