Herring with Potato Salad

Ingredients

• 800 g firm potatoes
• 200 g radish
• Salt
• 100 g Sour cream
• 2 tbsp wine vinegar
• 2 tbsp Rapeseed oil
• pepper (ground)
• caraway seeds (ground)
• 2 tbsp chives sprigs
• 8 green herring fillets (ready to cook, approx 80 g each)
• Salt
• Pepper
• 2 tbsp flour
• 2 Eggs
• 100 g breadcrumbs
• 2 tbsp clarified butter

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Let them cool slightly, peel, and set aside.

2. 2.

   Peel and finely grate the radish. Salt it and let it sit in water for about 10 minutes. Rinse briefly in a sieve and drain. Mix with sour cream, vinegar, oil, salt, pepper, and caraway; fold in the grated radish.

3. 3.

   Rinse the herring fillets, pat dry, and season with salt and pepper. Dredge them in flour, dip in beaten eggs, then coat with breadcrumbs. Fry in hot clarified butter in a pan, 3–4 minutes per side until golden brown. Drain on paper towels.

4. 4.

   Slice the potatoes into rounds, arrange on plates, pour dressing over them, sprinkle with chives, and serve alongside the fried herring.