Baked Potatoes with Herring Salad Served with Sour Cream and Cress Dip

Preparation (approx. 20 min):

Scrub potatoes well with root brush in cold water, dry. Butter an aluminum foil (matte side), sprinkle a little sea salt and caraway seeds on it, put potatoes on it and wrap it. Cut herring fillets into pieces.

Remove peel from onion, cut into rings. Clean apple and remove core, quarter and cut into leaves. Clean spring onions, cut into rolls. Cut cress into small pieces. Remove peel from beet, cut into thin strips and marinate with a little bit of sugar and juice of one lemon.

Preparation (about 15 min):

Cook potatoes in the stove at 175 °C for 35 to 40 min.

Mix well spring onions, herring, capers, apples and onion rings, add a little bit of fruit vinegar and oil, season with pepper.

Mix sour cream, yogurt with horseradish, hot mustard, season with sea salt and pepper, add a little fruit vinegar and aquavit. Remove potatoes from heat, make a cross cut and press on with both thumbs.

Dressing:

Arrange herring salad on plate, arrange potatoes with, cover with sour cream dip, sprinkle with cress. Divide remaining dip and top with beets, sprinkle with cress.

604 Kcal – 32 g fat – 22 g egg white – 52 g carbohydrates – 4 Be

Our tip: It is best to use fresh herbs for extra flavor!

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