Bean and matjes salad with caraway potatoes

Ingredients for 2 servings:

• 500 g potatoes, new, small, waxy
• 2 bay leaves
• 3 tbsp oil
• 1 tbsp butter
• some salt
• 2 tsp caraway seeds
• 200 g beans, green, fresh
• 1 small onion(s), red
• 4 tbsp white wine vinegar
• some salt
• some pepper
• 1 pinch(s) of sugar
• 4 tbsp rapeseed oil
• ½ bunch chives
• 4 herring fillets (250 g)
• 6 radishes
• 3 tbsp sour cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the caraway potatoes: Wash the potatoes, cover with cold water, and place in a pot. Add the bay leaves, cover, and bring to a boil. Cover and simmer over medium heat for 15 to 20 minutes until soft. Drain and let cool to lukewarm. Peel the potatoes and fry in a pan with 3 tablespoons of oil and 1 tablespoon of butter until golden brown. Season with salt and caraway seeds and fry over medium heat for 10 minutes until golden brown. For the bean and matjes salad: Trim the beans and blanch them in boiling salted water for 8 minutes, drain, refresh, and let drain. Peel and finely dice the red onion. Mix the white wine vinegar, 4 tablespoons of water, a little salt, a pinch of sugar, and a little pepper in a bowl. Mix in the drained beans and onions and let stand for at least 10 minutes. Only then mix in 4 tablespoons of rapeseed oil. Finely chop the chives. Trim the radishes and slice them thinly. Cut the herring fillets into approximately 3 cm pieces. Mix everything with the beans and serve with 2 to 3 tablespoons of sour cream and the caraway potatoes.