John Myers
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Potato / Herring / Pomegranate Salad
The perfect potato / herring / pomegranate salad recipe with a picture and simple step-by-step instructions.
Potato / Matjes salad
- 250 g 4 St. Matjesfilets, MSC
- 500 g Triplets waxy
- 1 tsp Salt
- 1 piece Medium red onion
- 6 piece Gherkins pickles
- 20 g Capers “Nonpareilles”
- 100 ml Organic vegetable broth, hot
Pomegranate dressing
- 1 piece Fresh pomegranate, halved in juice and seeds
- 1 tbsp Condimento – red balsamic vinegar
- 1 tbsp Sugar
- 1 tsp Medium hot mustard with garlic and parsley
- 4 tbsp Pomegranate juice
- 3 tbsp Pomegranate seeds
- 2 tbsp Pepperoni oil
- 2 tbsp Sea salt from the mill
- 2 tbsp Black pepper from the mill
set
- 1 tbsp Pomegranate seeds
- 2 piece Leaf parsley branches smooth
preparation
- Soak the matjes fillets in water for 30 minutes, drain, pat dry and cut into bite-sized pieces. Cover the triplets with salted water and bring to the boil over a low heat with the lid on for approx. 20 minutes until firm to the bite. Peel and chop the onion. Cut the gherkins into thin slices. Drain the capers. Prepare the vegetable stock according to the product instructions. Rinse the parsley and spin dry. Cut out the base of the pomegranate in a cone shape. Break the fruit lengthways in half. Squeeze the juice from one half into a bowl. Remove the kernels from the other half (without white intervening skins). Be very careful when doing this to avoid splashing. Prepare the remaining ingredients.
preparation
- Mix the dressing ingredients in a bowl in the order shown, then stir in the oil vigorously. Add the matjeshappen, onion cubes, conichon slices and capers to the potato slices and mix thoroughly. Fold the hot vegetable stock into the salad spoon by spoon until the desired consistency is almost achieved. Season the dressing again to taste and distribute evenly over the salad. Cover and leave to stand in the refrigerator for at least 90 minutes. Mix again before serving, garnish with pomegranate seeds and parsley. Great on every brunch buffet, but also really delicious “just like that”.
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