Juniper-Bratheringe with Potato-Cucumber Salad

Ingredients

• 750 g potatoes (firm‑cooking)
• 2 onions
• 200 ml clear broth (instant)
• 0.5 cucumber
• 1 bunch chives
• 3 tbsp vinegar
• 1 tsp Mustard
• Salt
• pepper (ground)
• a pinch sugar
• 4 tbsp oil
• 8 green herrings (ready to eat)
• 10 juniper berries
• 4 tbsp flour
• Salt
• pepper (ground)
• 8 bay leaves
• 125 ml oil (for frying)

Instructions

1. 1.

   Wash potatoes and cook with skins in salted water for 20‑25 minutes. Peel, dice onions and sauté in 1 tbsp oil until translucent.

2. 2.

   Drain potatoes, rinse, peel, slice and place in hot broth. Whisk vinegar with mustard, salt, pepper and sugar; stir into the potatoes and let cool in the broth.

3. 3.

   Wash cucumber and slice. Wash chives, shake dry and cut into ribbons. For serving, mix remaining oil with cucumbers and chives, season to taste.

4. 4.

   Pat herrings dry.

5. 5.

   Crush juniper berries in a mortar, then mix with flour, salt and pepper.

6. 6.

   Insert one bay leaf into each herring’s cavity, season the inside with salt and pepper, then coat the herrings in the flour mixture.

7. 7.

   Heat oil in a wide pan and fry the herrings until golden‑brown on both sides. Serve together with the potato salad.