Herring Salad

Ingredients: 300g herring fillet, 250g veal, 250g pork meat (low-fat), salt, white pepper, 40g coconut oil, 250g beetroot, 250g potato, 200g celery, 250g fish (pickled herring), 3 apples, 3 cucumbers, 5 eggs, boiled, 2 tablespoons caperberries, 8 tablespoons wheat germ oil, 5 tablespoons vinegar.

Directions: If herring is too salted, then soak fillet in mineral water for 30 minutes. Wash pork meat and veal, get rid of moisture with the help of paper towel, rub with salt and pepper, and fry separately in heated coconut oil on both sides. Add small amount of water and stew covered with lid for about 30 minutes. Drain off liquid, put aside, and let it cool down. Wash beetroot and potato and boil separately in salted water (about 35 minutes for beetroot, 25 minutes for potato). Drain off water, cool down quickly, and then peel and finely dice. Peel the celery and boil it in salted water for about 35 minutes. Cool down quickly, peel and dice. Pat dry pickled herring with paper towel, cut the fillet into 2 parts and dice it. Peel and dice apples, cucumbers, and eggs. Mix all prepared salad ingredients and caperberries in a large salad bowl. Add oil, vinegar, season with salt and pepper to taste. Let the salad stand for 6–12 hours.