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.

skimmer, saucepan

6 eggs / ice cubes for ice bath

Slice eggs. Dice pickled herring, cooked meat, and gherkins. Finely chop chives. Peel potatoes and carrot and cut into small cubes.

cutting board, knife

250 g pickled herring / 250 g cooked meat / 8 gherkins / 10 g chives / 3 potatoes / 2 carrots

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.

skimmer, saucepan, bowl

salt / ice cubes for ice bath

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.

skimmer, saucepan, bowl

150 g peas

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.

skimmer, saucepan

salt

Separate remaining eggs and add egg yolk to a bowl. Add mustard and whisk to combine.

bowl, whisk

3 eggs / 1 tbsp mustard

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.

citrus press

300 ml vegetable oil / 0.5 lemon

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.

bowl, cooking spoon

0.5 lemon / salt / pepper