Selchkaree with Potato Salad

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1. Peel 1 onion and cut it in half. Bring to boil about 1 liter of water, onion and a few kitchen herbs. Rinse meat, add and cook in low boiling water for about 50 minutes. Take out the smoked meat. Cool. Keep a good eighth of a liter of the cured meat stock.

For the sauce, boil the egg in about 10 minutes, cool and peel. Clean, rinse and chop radishes (except a few for garnish), peppers and cucumber. Chop egg as well. Mix everything with remoulade, yogurt and mustard. Season to taste with salt and freshly ground pepper.

Rinse the potatoes well and cook for about 25 minutes.

4. in the meantime, remove the selchkaree from the bones. Cut the selchkaree into slices. Cool the potatoes, remove the skin and cut them into slices.

Remove peel from remaining 2 onions and chop. Rinse chives, cut into fine rolls. Dice bacon. Heat oil in a frying pan. Fry bacon until crispy. Add onions, extinguish with vinegar and one eighth of a liter of Kasselersud. Let it boil briefly. Season with salt, pepper and sugar. Add chives. Mix with the potatoes. Season with salt and freshly ground pepper. Allow to marinate for a while.

Arrange the smoked potatoes and potato salad on lettuce leaves. Garnish with radishes and perhaps parsley. Serve with the vegetable remoulade.

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