Marinated Herring in Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 salted herring (s) or double firm herring fillets
- 1 large onion (s), blue
- 3 egg (s)
- 4 small pickles
- 1 large apple, juicy and sweet
- 800 g jacket potato (s)
- 0.75 liters ¾ milk, 3.5%
- 3 bay leaves, fresh
- Vinegar, mild white (e.g. balsamic vinegar)
- Oil, neutral, e.g. sunflower oil
- Salt and pepper, freshly ground
- Sugar, brown
Print Recipe
Pin Recipe Instructions
- Cut herring fillets or salted herring (soak salted herring for 24 hours beforehand) into bite-sized cubes. Add the finely diced onion. Cover with the vinegar and leave to stand in the refrigerator, covered, for at least 2 hours.
- In the meantime, roughly chop the hard-boiled eggs, dice the cucumber and apple and fill up with 1/2 liter of milk. Add the bay leaves and 1-2 tablespoons of oil. Season with fresh pepper, salt and sugar. Refrigerate.
- After pulling the fish, add the marinade to the milk, cover and leave to stand in the refrigerator for another 3-4 hours. Depending on your taste, add a little milk or vinegar and season.
- Boil the potatoes in their skins about 20 minutes before the end of the resting time.
- Peel the very hot potatoes and roughly chop them on preheated, deep plates. Pour the cold fish milk over it and serve immediately. Sprinkle with some freshly ground pepper.
- P.S .: Tastes even better the next day!
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