Step 1/8
- 6 eggs
- ice cubes for ice bath
Add two thirds of the eggs to a saucepan and cover with cold water. Bring to a boil and allow to cook for 7 – 8 min. Remove from saucepan and immediately transfer to an ice bath or rinse with cold water. Peel when cool enough to handle.
Step 2/8
- 250 g pickled herring
- 80 g ham
- 80 g chicken
- 80 g sausage
- 8 gherkins
- 10 g chives
- 3 potatoes
- 2 carrots
Slice eggs. Dice pickled herring, cooked meat, and gherkins. Finely chop chives. Peel potatoes and carrot and cut into small cubes.
Step 3/8
- salt
- ice cubes for ice bath
Add carrot cubes to a saucepan with lightly salted boiling water and blanch for approx. 3 – 4 min. Remove from water and immediately transfer to an ice bath.
Step 4/8
Then, add peas to boiling water and blanch for approx. 2 – 3 min. Transfer to ice bath and allow to cool for approx. 3 – 5 min. Remove carrots and peas from ice bath and set aside.
Step 5/8
In another saucepan, bring lightly salted water to a boil. Add potato cubes and continue to cook for approx. 10 – 13 min. until cooked through. Then remove from water and set aside.
Step 6/8
Separate remaining eggs and add egg yolk to a bowl. Add mustard and whisk to combine.
Step 7/8
- 300 ml vegetable oil
- ½ lemon
In a steady stream, add vegetable oil to egg yolks while stirring constantly. Whisk until fully incorporated. Then, season to taste with salt, pepper, and lemon juice.
Step 8/8
Add potatoes, carrots, peas, gherkins, eggs, cooked meat, pickled herring, and chives to a large bowl. Add mayonnaise and season to taste with salt, pepper, and zest and juice of remaining lemon. Mix carefully to combine all ingredients.
