150 g piece of cold roast beef or cooked tongue
1 Russian pickled gherkin
3 cooked potatoes
2 cooked carrots
120 g canned, drained peas
75 ml smetana
25 - 50 ml mayonnaise
Combine the ingredients for the sauce. Cut the vegetables, meat and apple into small cubes or thick strips. Gently mix in the peas and the sauce, season with pepper.
Add more smetana or mayonnaise if necessary.
Cover the salad and let stand in refrigerator for a couple of hours. Serve the salad spooned on a bed of lettuce, garnish
with wedges of tomato and hard-boiled eggs, dill sprigs etc.