John Myers
Contents
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Ingredients
- 1 Can Fried herring fillets 200 g
- 0,5 Onion approx. 50 g
- 500 g Small, waxy potatoes
- 1 tsp Salt
- 0,5 Onion approx. 50 g
- 1 tbsp Olive oil
- 1 tbsp Vinegar (light rice vinegar)
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Sugar
- 1 strong urge Colorful pepper from the mill
- 0,5 tsp Medium hot mustard
- 70 ml Beef broth (1 teaspoon instant)
- 2 Stalk Parsley for garnish
Instructions
- Take the fried herring jar out of the refrigerator in good time and open it. Peel ½ onion, cut into thin slices and disassemble the slices. Wash the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain, peel and let cool down a little. Peel and finely dice ½ the onion. Diced onions with olive oil (1 tbsp), light rice vinegar (1 tbsp), coarse sea salt from the mill (2 big pinches), sugar (2 big pinches), colored pepper from the mill (1 big pinch), medium-hot mustard (½ teaspoon) and beef broth (70 ml) stir into a marinade. Halve the potatoes, cut into slices, add to the marinade and mix everything carefully. Let the potato salad stand for about ½ hour at room temperature and mix it carefully every now and then. The lettuce should now have a damp shine. Divide the fried herring fillets on 2 plates, add the Swabian potato salad and serve garnished with parsley stalks.
