Herring salad is a dish for breakfast, dinner, and also for... lunch. And if herring is for dinner, it must be served with hot baked potatoes.
This is a great idea for the so-called Friday lunch, when many people consider it a fish day. Thanks to the fact that we prepare the salad the day before, the only task is to wash and bake the potatoes an hour before lunch.
For baking potatoes, I recommend a clay pot, the so-called Roman pot. Dishes prepared in such a pot are tasty and healthy. Enameled pots are a great solution, as they do not need to be soaked in water before baking.
4-5 herring flaps - about 400 g
1 can of extra fine peas (140 g)
1 red onion
1 big apple
200 g of pickled cucumbers
3 hard-boiled eggs
2 tbsp chopped fresh dill
1/2 lemon juice
350 ml of natural yoghurt
60 g mayonnaise
Soak the herring in cold water for about an hour.
Peel the eggs from the shells. Peel the apple and onion from the peel. Dice the eggs, cucumbers, apple and cucumbers into small cubes.
Prepare the sauce from yoghurt, mayonnaise and lemon juice by thoroughly mixing the ingredients together, add chopped dill to the sauce. Season with salt and pepper, taking care with salt as commercial herring are salty to a very different degree.
Cut the herring drained from the water into strips. In a bowl, combine chopped eggs, cucumber, onion and eggs. Add chopped pieces of herring and peas drained from the pickle. Pour the sauce over it, or season it. Cover and put in the fridge, the salad is best on the next day.
Place the potatoes, thoroughly washed and scrubbed, in a Roman pot and bake without adding water, covered for about an hour at 200 ° C. We check whether the potatoes are soft, the baking time depends, among other things, on the potato variety.
If we do not have a Roman pot, we can boil the potatoes in water or steam. We can also wrap each potato in aluminum foil and bake it in the oven until tender.
We serve herring salad with hot potatoes baked in jackets, that is... with the skin.
Enjoy your meal!