The classical dish during carnival does not need to be reinvented: Traditional, colorful and already spermidine-rich! There are several recipes, but the best one is of course always the one from our mum (Hildegard v. Ringen ;-)).
If you have a little more time and want to impress your guests, then make your self-made rolls (recipe below) to complete your carnival dinner.
Potatoes, peas, beans and apples are our regional spermidine boosters! Combined with the lentils, celery, carrots and fish this is a very healthy and delicious meal! Of note, without the fish this vegetable-mayonnaise salad goes very well to cold roast beef or Barbary duck breast any time of the year :-).
Preparing the herring salad
Dice the celery and carrots to a similar size of the peas. Cook it in salted water firm to the bite with little (1TBSP) of vinegar (to prevent that the celery turns brown). If you use frozen cooked peas, add them at the end of the cooking process into the hot water. Then strain the cooked vegetables and let them cool in a bowl. Dice the cooked, cooled and pealed potatoes, as well as the apples and pickled gherkins and add to the bowl. Rinse and strain the cooked lentils and beans and add to the bowl.
For the homemade mayonnaise mix the egg yolk with mustard, salt and pepper. Keep mixing and slowly (!) add oil. If you add too much oil to fast, the mayonnaise flocculates. If this happens, you can start again with additional yolks and add your flocculated mayonnaise in the same way you add the oil…but slowly ;-). When you are done with the oil, add the sour cream and pickled juice and keep mixing until it is a delicious mayonnaise and add to the bowl.
Finally, cut and add the herring fillets in bite-sized (larger than the vegetables) pieces and mix well. Put the salad in the fridge for a little while to let the flavors blend.
Resolve the yeast and honey in water. Mix this with all other ingredients to a smooth dough. Let the dough rise covered for about 30 minutes. Divide the dough a 60 g pieces, roll them to balls and let them rise covered for another 20 minutes. If you want, you can now print a pattern on your rolls (e.g. with a cookie- or an apple-cutter or simple with a knife) and turn them upside down (pattern down) and let rise covered for another 10 minutes. Then turn them again (pattern up), moisten well with water and back 18 minutes at 220°C in the oven.
150 g peas (cooked)
150 g lentils (cooked)
150 g small white beans (cooked)
150 g pickled gherkin (sweet-sour)
3 medium-sized potatoes (cooked)
3 medium-sized apples
½ celery bulb
2 large carrots
200 g salted herring fillets
200 g pickled herring fillets
1 TBPS vinegar
4 TBSP mustard
2 egg yolks (use fresh eggs!)
ca 400ml neutral vegetable oil (e.g. corn oil)
2 TBSP sour cream
ca 150 ml pickled juice (from the pickled gherkins)
salt and pepper
1-2 hart boiled eggs for decoration
500 g spelt-flour (Type 700)
250 ml water
10 g salt
15 g butter
10 g fresh yeast
1 TSP honey (or sugar beet syrup)
…thanks for the recipe :-)!