Potato Bites with Lentils and Herring Salad

Ingredients

• 4 medium new potatoes
• Salt
• 100 g red peeled lentils
• 3 spring onions
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• pepper (ground)
• 1 bismarck herring
• 1 pickled cucumber
• 50 g pickled beetroot (canned)
• clarified butter for frying
• 2 tbsp crème fraîche
• ½ bunch dill

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 25 minutes. Drain and peel.

2. 2.

   Cook lentils in 1 l water for about 20 minutes, drain and cool. Trim spring onions, wash, slice into thin rings and mix with lentils, vinegar, oil, salt and pepper. Dice the bismarck herring finely with the cucumber. Dice the beetroot similarly.

3. 3.

   Slice potatoes into 1 cm thick rounds. Fry each side in hot clarified butter until crisp, drain on kitchen paper. Lightly season with salt and pepper.

4. 4.

   Arrange potato rounds on a plate. Spoon lentil salad onto half of the rounds. Mix herring, cucumber and beetroot loosely, spread over the remaining rounds. Add a dollop of crème fraîche to each fish round and garnish with dill sprigs.