Matjes salad in sour cream with boiled potatoes

Ingredients for 3 servings:

• 200 g herring fillet(s)
• 1 m.-sized apple, sour
• 1 medium-sized beefsteak tomato(s), approx. 100 g
• 1 small leek(s)
• 2 eggs, hard-boiled
• 25 g gherkins
• 25 g pearl onions
• ½ bunch of dill
• 100 g sour cream
• 100 g sour cream
• 2 tbsp olive oil
• ½ m.-sized organic lemon(s), juice
• 1 tsp, levelled pepper, white
• n. B. Salt
• 900 g potatoes, waxy, small

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a quick and rustic recipe from the leftover kitchen

Cut the herring fillets into cubes and place in a bowl. Wash the apple and tomato, remove the peel and core, cut into small cubes, and add to the herring. (Discard the peel and core.) Clean the spring onion, cut into fine rings, and add to the bowl. Separate the eggs from their shells and halve them. Remove the yolks and set aside for a moment. Split each egg white half twice with an egg harp and also add to the bowl. Cut the gherkins and pearl onions into small cubes and add to the herring. Wash the dill, pat it dry, remove the stalks, and chop finely. Place the sour cream, sour cream, oil, egg yolks, lemon juice, chopped dill, and pepper in a blender and whisk until smooth. Season the dressing with salt. Add the salad dressing to the bowl and fold in carefully. Wash the potatoes and cook them in boiling, unsalted water. Then peel the potatoes and serve them hot with the herring salad.