Bean Salad with Pickled Herring and Potatoes for Christmas

Ingredients

• 600 g cooked white bean hearts (pearl or cannellini beans), freshly cooked or canned
• 4 large peeled potatoes
• 100 ml vegetable stock (chilled)
• 3 shallots
• 8 pickled herrings
• sunflower oil (cold‑pressed)
• Salt
• pepper (ground)
• apple cider vinegar
• fresh herbs (to taste)

Instructions

1. 1.

   Peel and finely chop the shallots. Mix 4 tbsp sunflower oil, salt, generous pepper, shallots, vegetable stock, and 2–3 tbsp apple cider vinegar; let sit for 5 minutes. Drain the beans. Peel the potatoes and cut into cubes. Combine beans and potatoes in a salad bowl with the dressing and let rest for another 5 minutes. Adjust seasoning with salt and pepper.

2. 2.

   Lay the herring on kitchen paper, pat dry, cut into bite‑sized pieces, add to the bean salad, and stir gently. Garnish with fresh herbs before serving.