Herring Feast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g fish, (herrins)
- 400 g potato (s), boiled
- 150 g peas
- 4 carrot (s)
- 1 apple
- 1 onion (s)
- 1 egg (s)
- 375 ml oil (rapeseed oil)
- 500 g yourt
- salt and pepper
- 0.5 ½ lemon (s), add the juice
- 3 cucumber (s), (pickle)
- mustard
Print Recipe
Pin Recipe Instructions
- Cut herrings into bite-sized pieces. Peel the cooked potatoes and cut into slices. Dice carrots and cook with the peas in a little salted water until al dente. Cut the peeled onion, pitted apple and cucumber into small pieces.
- Mix all ingredients in a bowl.
- For the mayonnaise, beat the egg with the mixer and slowly pour in the rapeseed oil, stirring constantly. Season the mayonnaise with salt, pepper, lemon juice and mustard and mix with the yoghurt.
- Marinate the colorful herring feast with it.
- Caution: for the mayonnaise to work, the egg and the oil must be at the same temperature (take the egg out of the refrigerator in good time!)
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