Riefkoken with herring salad

Ingredients for 4 servings:

• 5 herring fillets
• 1 onion(s)
• 2 tsp olive oil
• 2 tsp vinegar
• 1 kg potatoes
• 3 eggs
• 1 onion(s)
• salt and pepper
• vegetable oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

(potato pancakes)

First, make the herring salad: Cut the herring into small cubes and the onion into small cubes, put everything in a bowl, mix with the oil and vinegar, and chill for about half an hour. Now wash, peel, and coarsely grate the potatoes. Place them in a large, fine sieve and press lightly to release the potato juices. Peel the onion and finely grate it into the potatoes. Add the eggs, salt, and a little nutmeg and mix everything together. If the batter is still too runny, add enough flour to make a dough that is not too stiff. Heat vegetable fat or oil in a pan. Fry small amounts of batter in the hot fat until golden brown, crispy potato pancakes are formed. Top the still-warm potato pancakes with the herring salad and serve immediately.