Pickle salad
10 servings
120 minutes
Salat rasolc is a vibrant dish of Latvian cuisine that combines the salty tenderness of herring, the rich flavor of beef, and the freshness of crunchy vegetables. Its history is linked to traditional Baltic recipes that skillfully use local products. A unique dressing made from horseradish, mustard, and sour cream gives the salad a spicy creamy texture. The harmony of ingredients creates a play of flavors: pickles contrast with the softness of potatoes, apples add a subtle sweet note, and pine nuts provide a delicate nutty hint. This salad is not only an adornment for festive tables but also a nutritious treat perfect as a standalone dish.
1
Boil the beef shank in a small amount of water. After boiling, lightly salt the water, add bay leaf, onion, and carrot. Cook for 1.5 hours, occasionally tasting the meat: the finished shank should be very tender. Shred the boiled beef into fibers and mash it with a fork or spoon.
- Beef shanks: 200 g
- Salt: to taste
2
Boil potatoes in salted water with a slice of lemon - this way the potatoes won't fall apart and will be easier to cut. Cut the cooled potatoes, fresh and pickled cucumbers into small cubes.
- Potato: 500 g
- Apple: 300 g
- Pickles: 250 g
- Cucumbers: 250 g
3
For the filling, chop half of the apples into very small cubes. Combine the beef with horseradish, mustard, sour cream, and chopped apples.
- Apple: 300 g
- Beef shanks: 200 g
- Creamy Horseradish: 250 g
- Mustard: 250 g
- Sour cream 25%: 250 g
4
Combine potatoes and cucumbers with dressing. Serve the salad on individual plates.
- Potato: 500 g
- Pickles: 250 g
- Cucumbers: 250 g
5
Cut the herring into small pieces and place them on top of the salad. Add romaine leaves, thinly sliced apple, and lightly toasted pine nuts. Grate the lemon zest.
- Herring fillet: 500 g
- Romaine lettuce: 250 g
- Apple: 300 g
- Pine nuts: 50 g
- Lemon zest: to taste