Mixed Vegetable Salad (Macédoine)

Name: Mixed Vegetable Salad (Macédoine)
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 small kohlrabi, finely diced; 2 carrots, finely diced; 1 stalk celery, finely diced; 150 g peas (frozen is fine); 1/2 head cauliflower, broken into small florets; 1 cucumber, finely diced; 1 apple, finely diced; 100 g herring fillet, finely diced; 2 tbsp oil-based tartare sauce (or good-quality mayonnaise); 300-400 ml liquid, lukewarm aspic (gelatin stock, shop-bought or homemade); salt, pepper, to taste

Time: 1 hr 30 min (about 40 min hands-on)6 servingsapprox. 150 kcal / serving (estimated)approx. 7 g protein / serving

Mixed Vegetable Salad (Macédoine) (illustration)

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Method

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Cook the kohlrabi, carrot and celery in salted water for about 8-10 minutes, until tender, then drain and cool completely.
Separately, cook the peas (4-5 minutes) and the cauliflower florets (6-8 minutes) in salted water, then drain and cool these too.
Lightly coat a mould (e.g. a ring or soufflé mould) with liquid aspic, and chill until the layer sets on the sides.
In a large bowl, combine the cooled vegetables with the diced cucumber, apple and herring.
Toss everything gently with the tartare sauce, and season with salt and pepper.
Spoon the vegetable mixture into the coated mould, then pour over the remaining lukewarm aspic to cover completely.
Cover and refrigerate for at least 3-4 hours (or overnight), until the aspic has fully set.
To serve, dip the mould briefly in warm water, then turn out onto a serving plate.
Serve cold, sliced.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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