John Myers
Contents
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Ingredients
- 400 g 1 cup of cream herring fillets with fresh cream
- 600 g Triplets (small, waxy potatoes / 28 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 100 g 1 Onion
- 25 g 2 small vine tomatoes
- 25 g 2 small pickles
Instructions
- Wash triplets, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Peel the onion and cut into rings. Serve the cream herring fillets garnished with jacket potato triplets, onion rings, tomato and cucumber.
