Diced Fish Salad Bowl
ready in 1 hr 15 min.
- 3.333 cups waxy potatoes
- 2 red Apple (cored and sliced)
- 1 Tbsp lemon juice
- ½ cup smoked Bacon (sliced)
- 3 Tbsps white wine vinegar
- 1 ½ tsps hot Mustard
- 6 Tbsps sunflower oil
- 1 Tbsp Caper
- 2 ⅔ cups Herring (in oil, diced)
- 3 gherkins (diced)
- Dill (to garnish)
Cook the potatoes in boiling, salted water for around 25 min until fork-tender. Drain, peel, and leave to cool. Drizzle the apple slices with lemon juice.
Fry the bacon in a pan without fat until crispy. Pat dry with kitchen paper.
To make the salad dressing, mix together the vinegar and mustard and gradually add the oil. Season with salt, ground black pepper and a pinch of sugar. Stir in the capers.
Dice the potatoes and mix with the bacon, fish, gherkins and the sauce. Leave to steep for around 20 min and arrange in bowls. Serve garnished with dill.