John Myers
Contents
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Ingredients
- 8 Mathes fillets, fresh from the fish counter
- 1 kg Potatoes, waxy
- 50 g Ham, diced
- 1 bunch Chives
- 1 size Onion
- 2 size Gherkins
- 4 tbsp From the cucumber liquid
- 300 g Whole milk yogurt
- 250 g Sour cream
- 2 Pinches Sugar
- Salt + black pepper from the mill
- 1 Splash Lemon juice, freshly squeezed, to taste
Instructions
- Wash the potatoes and cook in water for about 20 minutes until al dente.
- In the meantime, leave the ham cubes in a pan until crispy. Drain on paper towels and allow to cool. Wash the chives and cut into fine rolls.
- Peel, quarter and finely chop the onion. Cut the pickles into thin slices. Mix the sour cream with the yoghurt and cucumber water until smooth and season with just a little salt, a little black pepper from the mill and 2 pinches of sugar.
- Fold the cooled ham cubes, onion and cucumber into the sauce. Dab the herring fillets and cut into bite-sized pieces. Mix loosely with the sauce. Finally fold in the chives and leave to steep in the refrigerator for about 1 hour.
- Place the herring tip either directly on plates or serve in a bowl. Peel off the potatoes and serve them separately.
Nutrition
Serving: 100gCalories: 173kcalCarbohydrates: 3.3gProtein: 2.9gFat: 16.4g
