Herring Salad from Hammer Mill
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 herring (s), sweet and sour, or bismark herrings
- 125 g roast, cold or sausae
- 2 m. Apples
- 6 jacket potato (s)
- 2 large egg (s), hard-boiled
- 1 medium pickled cucumber (s)
- 1 medium onion (s)
- 2 tablespoons oil
- 75 g bacon, fatter
- 1 bunch parsley
- Salt and pepper
- capers
- vinegar
- mustard
Print Recipe
Pin Recipe Instructions
- Cut the herrings into strips as for fork bites, the remaining roast and the apples into thin slices. Halve and slice the boiled eggs and cucumber, cut the potatoes as you would for potato salad. Mix everything together and season with oil, a grated onion, chopped capers, mustard, vinegar, salt, pepper and plenty of chopped parsley.
- Dice the bacon, leave it out, add it to the salad while it is hot, mix again and let it steep.
- With us, the salad usually lasts for 2 days and is served with a slice of black bread with butter and a cold Freiberger Pilsner.
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