John Myers
Ingredients for 1 servings:
- 180 g jacket potatoes, boiled and peeled
- 1 tsp, heaped butter
- 50 g onion(s), cut into strips
- 30 g raw ham, thin slices
- 100 g Bismarck herring(s), well drained
- 65 g sour cream
- 1 tbsp egg(s), well beaten
- ½ tsp flour
- 1 tsp dill, finely chopped
- 10 g cheese, grated
- salt and pepper
- Butter for the mold
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Bismarck herring also goes warm
Cut the raw ham into not-too-thin strips. Slice the boiled potatoes. Halve them first if necessary. Grease an ovenproof casserole dish with a little butter. Fry the sliced potatoes and onions in the butter until light brown, season lightly, and then stir in the ham strips. Place half of the potatoes in the casserole dish. Cut the Bismarck herring into pieces and arrange them on top of the potatoes. Add the remaining potatoes on top. Mix the cream, egg, flour, and dill, pour over the potatoes, and finish with grated cheese. Bake in the oven or grill at 200°C (top and bottom heat) for about 20 minutes.
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