Summary

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

1. 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.
2. 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.
3. 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.
4. Boil the potatoes in their skins about 20 minutes before the end of the resting time.
5. 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.
6. P.S .: Tastes even better the next day!