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🍽️ Crunchy Herring Salad with Raisins and Sour Cream

704 kcal · 30 min · 4 servings

Ingredients

• 4 potatoes (mostly waxy)
• 6 pickled herring fillets (Bismarck herrings)
• 1 stalk leek
• 1 apple
• lemon juice
• 2 tbsp raisins
• 250 g sour cream
• 150 g yogurt (plain)
• 2 tsp horseradish
• 3 tbsp white wine vinegar
• 3 tbsp sunflower oil
• salt
• pepper (from the mill)
• 3 sprigs parsley

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in boiling salted water.
3. 3. Cook the potatoes for about 20 minutes until tender.
4. 4. Drain the water and peel the still warm potatoes.
5. 5. Let the potatoes cool down completely.
6. 6. Cut the cooled potatoes into small cubes.
7. 7. Open the can of herring fillets.
8. 8. Pour off the cooking liquid from the fish.
9. 9. Cut the herring fillets into bite-sized pieces.
10. 10. Wash the leek under running water.
11. 11. Slice the leek into thin rings.
12. 12. Peel the apples and remove the core.
13. 13. Cut the apples into small cubes.
14. 14. Drizzle the apple cubes with a little lemon juice.
15. 15. Pour boiling water over the raisins.
16. 16. Let the raisins sit in the water for a short time.
17. 17. Drain the water from the raisins.
18. 18. Put the sour cream into a bowl.
19. 19. Add the yogurt to the sour cream.
20. 20. Stir the horseradish into the cream mixture.
21. 21. Add the vinegar to the marinade.
22. 22. Add the oil to the marinade.
23. 23. Whisk all marinade ingredients well.
24. 24. Season the marinade generously with salt.
25. 25. Season the marinade generously with pepper.
26. 26. Add a little lemon juice to the marinade.
27. 27. Place a portion of the marinade on each plate.
28. 28. Mix the potatoes, herring, leek, and apples in a large bowl.
29. 29. Fold the raisins into the salad ingredients.
30. 30. Place the finished salad on top of the marinade mirrors on the plates.
31. 31. Garnish the salad with fresh parsley stems.

Nutrition per serving

• kcal: 704
• Protein: 34 g · Fett/Fat: 47 g · Carbs: 34 g