Herring Salad in Sour Cream and Apple Dressing with Dill Potatoes

Make potatoes, remove the skin, cut in half.

Remove the skin from the herring fillets, cut into strips.

Chop capers two-thirds coarsely, 1/3 whole.

Cut the gherkins into slices.

Chop parsley, chives, dill. Quarter cherry tomatoes.

Cut onion into rings. Cut spring leek into thin slices.

Turn anchovy fillet into rings and fill with capers.

Cut out apple core, quarter, cut into fine leaves. Rinse radicchio leaves, drain well.

Mix sour cream with dill, chives, capers, parsley, apple slices well. Add herring, spring leeks, cherry tomatoes, onion rings, pickles – fold all together well and season with iodized salt and pepper, steep a little.

Fry potatoes in clarified butter, add dill, season with iodized salt and pepper.

Serve:

Place radicchio leaves on flat plate, pile herring salad on top, place anchovy rings on top, place onion rings all around and garnish with dill sprigs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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