Herring Salad with Potatoes, Vegetables and Eggs

Ingredients

• 200 g Matjes fillets (pickled in oil)
• 200 g Bismarck herring
• 200 g waxy potatoes
• Salt
• 200 g Green beans
• 2 carrots
• 2 pickled cucumbers
• 1 onion
• 2 hard‑boiled eggs
• 1 tbsp freshly chopped parsley
• 3 tbsp white wine vinegar
• Salt
• pepper (ground)
• a pinch of sugar
• 2 tbsp pickle brine
• 0.5 tsp medium hot mustard
• 4 Tbsp sunflower oil

Instructions

1. 1.

   Drain the Matjes fillets and Bismarck herrings well and cut into about 2 cm wide pieces. Wash the potatoes, cook in lightly salted water for about 25 minutes, drain and let cool. Then peel and cut into roughly 1 cm cubes. Rinse the beans, trim them and cut into 2–3 cm long pieces. Peel the carrots (optionally with a julienne knife) and blanch with the beans in salted water for 2–3 minutes; they should still have some bite. Lift the vegetables from the water, briefly place in ice water, then drain. Peel the onion and slice thinly into rings. Peel the eggs and cut into slices.

2. 2.

   Combine the ingredients for the dressing – without oil – in a bowl and whisk well; then stir in the oil. Arrange the salad ingredients loosely on a plate or in a bowl decoratively. Drizzle with the sauce and let stand 10–15 minutes to absorb flavors. Taste again, sprinkle with chopped parsley and serve.