Retro Hermelin salad according to ČSN: Cut the cheese straight from the fridge and don't overdo it with the mayonnaise

Hermelin salad is a true gourmet classic. Combining cheese, soft salami, eggs, onion and mayonnaise is not complicated, but it is worth following a few rules when preparing it. The size of the individual pieces, the correct temperature of the ingredients and enough time to rest are important.

Slice the Hermelin cheese when it is thoroughly chilled.

You can make the preparation of the Hermelin salad according to the recipe based on the Czechoslovak State Standards easier if you choose the right temperature of the cheese. If you use unchilled cheese, it may stick to your knife, making slicing more difficult. In addition, the individual pieces will not look very attractive. Therefore, choose well-chilled Hermelin, which you can easily cut into small cubes.

You don't have to try for perfectly miniature cubes. The cheese should still be noticeable in the finished salad and not completely disappear into the mayonnaise when mixed. Similarly, the way you cut the salami also matters. Thin, shorter strips mix well with the other ingredients and don't overpower their flavor when eaten.

Beware of onions and warm eggs

To give the salad a slight spiciness and a crunch, don't forget the onion. Be sure to chop it really finely and make sure its flavor doesn't overpower the other ingredients. Let the hard-boiled egg you're going to use cool completely. Warm eggs don't belong in a mayonnaise salad. They could affect its consistency.

When seasoning, be careful with the salt. The Camembert, salami and mayonnaise already contain quite a lot of salt. Mix all the ingredients together first, taste and then add salt if necessary. Add pepper to taste.

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Don't be too aggressive when mixing the salad, or the cheese and eggs will start to fall apart and the result will be more of a spread. It's better to incorporate the mayonnaise gradually and not overdo it. Just enough to coat all the ingredients.

Even if your mouth is watering and you would like to try the salad right away, believe me, it is worth waiting a few hours. The time it takes to sit in the refrigerator makes a big difference. Not only will the flavors of all the ingredients combine, but the onions will also soften. Just mix the salad briefly before serving and season as needed. It tastes best with fresh bread, a roll or a lid.

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What were the standards?

The Czechoslovak State Standards (ČSN) in the field of gastronomy were a set of standards that regulated various aspects of the food, catering and hospitality industry in the former Czechoslovakia. These standards were introduced to ensure the consistency, quality and safety of food and beverages throughout the territory.

They contained rules for the production, storage, packaging and serving of food, as well as norms for hygiene standards in kitchens and restaurants. They specified, for example, how sirloin steak in cream should be prepared and served, or what ingredients and procedures were necessary for authentic goulash.

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Hermelin salad according to ČSN

Hermelín is popular in both cold and hot cuisine. It is great as an appetizer with wine, but also in the form of a snack salad with salami and mayonnaise. Try the traditional Hermelín salad according to ČSN standards. You will surely like this homemade buffet classic.

To prepare you will need: 1

How about this?

Boil the eggs until hard-boiled, about 10 minutes. Then cool, peel and chop finely.

Cut the cheddar cheese in half lengthwise and then cut into small cubes. It will be easier to cut the cheddar cheese straight from the fridge.

Cut the soft salami into thin strips. Peel and finely chop the onion.

Mix all the prepared ingredients with mayonnaise and finally season with salt and pepper to taste.

Let the Hermelin salad cool in the refrigerator for a few hours, preferably overnight. Then serve it with fresh bread.