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Herring and Potato Salad
Herring and potato salad is great for both everyday meals and festive tables. The addition of apple gives the salad freshness and originality.
Preparation time: 30 minutes.
Caloric content: 206 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- lightly salted herring - 1 piece (300 g);
- potatoes - 3 pieces (370 g);
- carrot - 1 piece (115 g);
- apple - 1 piece (140 g);
- parsley - 3 sprigs;
- garlic - 1-2 cloves (3 g);
- curry - on the tip of a knife;
- olive oil - 50 ml;
- olives or capers - 1 tbsp (50 g);
- salt;
- lemon juice - 1 tsp.
- black ground pepper;
- green onion - 2 sprigs.
Preparation
- Products for making the herring and potato salad.
- After washing the herring, pat it dry with napkins. Cut off the head, and make incisions with a sharp knife along the fish's back and belly. Remove the insides along with the dark skin. Peel the skin off the herring carcass, starting from the head. Cut the herring lengthwise into 2 pieces. Remove the backbone and ribs, separating it with your fingers from the flesh. Then remove any remaining bones from the fillet. As a result, you have 2 fillets.
- Cut the fillet into pieces about 8 mm wide.
- Peel the fresh carrot and cut it into small cubes.
- Sauté the carrot cubes in olive or other vegetable oil until soft.
- Boil the potatoes (without peeling) in water or bake in the oven until cooked. Wait for it to cool, then peel the potatoes. Cut each peeled tuber in half lengthwise, and then slice. Try to keep the potato slice size approximately similar to the herring pieces.
- Combine the herring with the potatoes.
- Add the sautéed carrots.
- Peel the apple, remove the seeds and tough segments. Then cut it into thin wedges. Drizzle the slices with lemon juice to prevent darkening.
- Add the apple slices to the other ingredients.
- Chop the parsley leaves and green onion feathers with a knife. Add the chopped greens to the salad.
- Crush the garlic cloves in a mortar or grate them. Pour olive oil into the garlic and mash together. Add curry and mix. The sauce is ready.
- Add olives, salt, pepper, and the prepared sauce to the salad. Mix everything gently.
- The herring and potato salad is ready. Let the salad infuse in the refrigerator for a couple of hours. Thus, having absorbed the aromatic garlic sauce, the salad will become tastier. Enjoy your meal!
