Red herring salad with cranberry and walnut

Ingredients for 1 servings:

• 225 g Bismarck herring(s), fillets, from the jar
• 100 g cucumber(s), sour, from the jar
• 100 g cranberries, dried, soft
• 50 g walnut kernels
• 1 small onion(s), red
• 1 large beetroot, approx. 150 g
• 50 ml cucumber water
• 200 g crème fraîche
• n. B. Salt

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 5 minutes

to prepare well

Cook the beetroot in plenty of salted water, let it cool, peel it, and dice it. Drain the fish well and cut it into pieces. Chop the cranberries and walnuts, and finely dice the onion. Mix everything with about 200g crème fraîche and about 50ml cucumber juice and let it marinate in the refrigerator, ideally for a day. Stir occasionally. Carefully season with salt to taste and add a little more cucumber juice or crème fraîche. The salad is perfect as a spread for a hearty breakfast or dinner, and with boiled potatoes for lunch. It also works well on a buffet. Note: The quantity refers to one preparation, not a portion.