Herring salad from the Hammerschmiede

Ingredients for 4 servings:

• 4 herring(s), sweet and sour, or Bismarck herring
• 125 g roast, cold meat or sausage
• 2 m.-sized apples
• 6 jacket potatoes
• 2 large eggs, hard-boiled
• 1 m.-large gherkin(s)
• 1 m.-sized onion(s)
• 2 tbsp oil
• 75 g bacon, fattier
• 1 bunch of parsley
• e.g. salt and pepper
• n. B. capers
• n. B. vinegar
• e.g. mustard

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 20 minutes; Total time approx. 2 days 50 minutes

a colorful fish salad based on Kurt Drummer

Cut the herring into strips, fork-sized bites, and thinly slice the leftover roast and apples. Halve and slice the boiled eggs and cucumber, and cut the potatoes as you would for potato salad. Mix everything together and season with oil, a grated onion, chopped capers, mustard, vinegar, salt, pepper, and plenty of chopped parsley. Dice the bacon, fry, add it to the salad while it’s hot, mix again, and let it marinate well. We usually let the salad marinate for two days and serve it with a slice of black bread with butter and a cold Freiberger Pils.