John Myers
Contents
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Ingredients
Nordholmer herring fillet salad:
- 250 g 1 pack of herring fillets
- 150 g 1 Greek yogurt
- 100 g 1 apple peeled
- 100 g 5 small pickles
- 80 g 1 Onion peeled
- 1 hard-boiled egg
- 2 tbsp Finely chopped dill
- 1 tsp Medium hot mustard
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Jacket potato triplets: (For 2 people!)
- 300 g Triplets (small, waxy potatoes / 12 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 big pinches Coarse sea salt from the mill
- 2 Stalk Dill
Instructions
Nordholmer herring fillet salad:
- Wash the matjes fillets thoroughly under cold water, pat dry with kitchen paper, halve lengthways and cut diagonally into bite-sized pieces. Peel and quarter the apple, remove the core and cut into small cubes. Quarter the pickles lengthways and cut into small cubes. Peel and quarter the onion, cut into slices and pull apart in strips. Boil the egg hard, quench it, peel it off and later finely dice it with a kitchen helper (bought in the Czech Republic!). Wash the dill, shake dry and cut finely. Put all ingredients (matjes fillet pieces, 150 g Greek yogurt, diced apple, diced cucumber, onion strips, diced egg, 2 tablespoons of cut dill. 1 teaspoon of medium-hot mustard, 2 big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill) in one Fill the bowl and mix gently. Chill until ready to serve.
Jacket potato triplets: (For 2 people!)
- Wash the triplets, cook them in salted water (1 teaspoon of salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain through a kitchen sieve. Peel off the triplets, return them to the sieve, shake so that the caraway seeds adhere to the peeled potatoes.
Serve:
- Nordholmer matjes fillet salad garnished with a stick of dill and jacket potato triplets seasoned with a big pinch of coarse sea salt, serve.
