Rhenish Herring Salad

Ingredients

• 300 g waxy potatoes
• 250 g beets
• Salt
• 1 onion
• 1 apple
• 200 g matjes herring (drained)
• 2 tsp horseradish (5 g; jarred)
• 2 tbsp vinegar
• 3 tbsp Rapeseed oil
• black pepper
• 50 g oat‑based cream or oat milk substitute
• 2 stalks Parsley
• 1 handful beet sprouts (5 g)

Instructions

1. 1.

   Wash potatoes and beets, then boil in salted water for 25–30 minutes. Drain, let steam off, peel, and cut into ~1 cm cubes.

2. 2.

   Meanwhile, peel and finely dice the onion. Wash the apple, quarter it, remove seeds, and slice each quarter. Cut the herring into 1–2 cm pieces.

3. 3.

   Whisk horseradish, vinegar, and oil together. In a large bowl combine potatoes, beets, onion, apple, and herring; season with salt and pepper, then fold in oat cream. Chill for 30 minutes to meld flavors.

4. 4.

   Wash parsley, pat dry, remove stems, and roughly chop the leaves. Rinse beet sprouts, pat dry. Sprinkle both over the chilled salad before serving.