Summary

Ingredients

• 8 herring fillet (s), (fresh from the fish counter)
• 1 kg potato (s), new, waxy
• 50 g ham, diced
• 1 large onion (s)
• 1 bunch chives
• 2 large pickles
• 4 tablespoon cucumber liquid
• 300 g yourt, whole milk
• 250 g sour cream
• 2 pinches sugar
• some salt and pepper, black from the mill
• 1 splash lemon juice, freshly squeezed

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Instructions

1. Wash the potatoes and cook in water for about 20 minutes until al dente. Meanwhile leave the ham cubes crispy in a pan. Drain on paper towels and allow to cool. Wash the chives and cut into fine rolls. Peel, quarter and finely chop the onion. Cut the pickles into thin slices. Mix the sour cream with yoghurt and cucumber water until smooth and season with just a little salt, a little black pepper from the mill and 2 pinches of sugar. Fold the cooled ham cubes, onion and cucumber into the sauce. Dab the herring fillets and cut into bite-sized pieces. Mix loosely with the sauce. Finally fold in the chives and leave to steep in the refrigerator for about 1 hour. Either arrange the herring tip directly on plates or serve in a bowl. Peel off the potatoes and serve them separately.