Potato-Fennel Salad with Smoked Herring

Ingredients

• 800 g waxy potatoes
• Salt
• 2 bulbs fennel
• 0.5 bunch dill
• 400 g smoked herring fillets (in oil)
• 4 Tbsp sunflower oil
• 2 tbsp lemon juice
• 50 ml Vegetable broth
• 1 tsp crushed peppercorns

Instructions

1. 1.

   Wash the potatoes and boil in salted water for 25 minutes. Clean, quarter, trim the core of the fennel, then slice into thin strips. Rinse dill, dry, and finely chop the tips. Pat the herring fillets dry and cut into bite‑size pieces.

2. 2.

   Combine the sunflower oil, lemon juice, and broth; season with crushed peppercorns and salt. Drain the potatoes, let them steam off, cool briefly, then cut into large chunks. Toss the potatoes with fennel, herring, dill, and vinaigrette, arrange on plates, and serve.