Summary

Ingredients

• 225 g Bismarck herrin (s), fillets, from the jar
• 100 g cucumber (s), sour, from the jar
• 100 g cranberries, dried, soft
• 50 g walnut kernels
• 1 small onion (s), red
• 1 large beetroot, approx. 50 g
• 50 ml cucumber water
• 200 g crème fraîche
• salt

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Instructions

1. Cook the beetroot in plenty of salted water, allow to cool, peel and dice. Drain the fish well and cut into pieces. Chop the cranberries and walnuts and finely dice the onion.
2. Mix everything with approx. 200 g crème fraîche and approx. 50 ml cucumber water and let it steep in the refrigerator, ideally for a day. Stir occasionally.
3. Carefully season with salt to taste and add a little more cucumber water or crème fraîche.
4. The salad is suitable as a topping on bread for a hearty breakfast or dinner and with jacket potatoes for lunch. It also looks good on a buffet.
5. Note: The amount refers to a preparation, not a portion.