Iceberg lettuce with herring, beetroot, apple, potato and egg

Ingredients for 4 servings:

• ½ iceberg lettuce
• 4 eggs, hard-boiled and peeled
• 4 small beetroots, softly cooked and peeled
• 4 small jacket potatoes, peeled
• 1 juicy apple
• ½ stalk(s) celery
• 5 fish(s) matjes herring
• lemon juice
• 1 tbsp crème fraîche
• ½ bunch chives, in rolls
• Salt
• Pepper, adM
• Sugar
• olive oil
• Pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quarter the eggs, slice the beetroot and potatoes. Finely dice one herring herring. Peel the apple, core it, dice it finely, and drizzle with lemon juice. Wash and finely dice the celery. Cut the iceberg lettuce into bite-sized pieces, wash thoroughly, and spin dry. Mix the apple, celery, and diced herring herring with the crème fraîche and season with pepper. Make a vinaigrette with the chives, lemon juice, olive oil, salt, pepper, and sugar. Use this to dress the iceberg lettuce. Divide the dressed salad among 4 plates. Arrange the beetroot, eggs, potatoes, and herring, apple, and celery mince on top. Place the remaining herring herring in the center of the arranged salad plates. Drizzle with vinaigrette and sprinkle with coarse pepper.