Potato and herring salad

Ingredients for 5 servings:

• 700 g potatoes, waxy
• 300 g beetroot, pre-cooked
• 400 g herring fillet(s) in cream sauce with dill (refrigerated section)
• 40 g parsley, fresh
• 40 g chives, fresh
• 2 gherkins
• 1 large onion(s)
• 50 ml cucumber juice
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Boil the potatoes in their skins in salted water until tender. In the meantime, peel the onion, halve it, and slice it into thin rings. Dice the beetroot (1×1 cm). Finely chop the chives and parsley. Remove the herring fillets from the cream sauce and cut them into bite-sized pieces. Place everything in a suitable bowl, pour the cream sauce over it, and mix well. Season to taste with salt and pepper if desired. Peel the potatoes, also dice them, and add them to the bowl with the other ingredients. Mix well. Since the potatoes will still absorb liquid, stir in the pickle juice. Leave to marinate in the refrigerator for at least 2 hours before serving.