Herring and Potato Salad with Fennel

0
Average: 0 (0 votes)
(0 votes)
Herring and Potato Salad with Fennel
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
800 grams waxy potatoes
salt
2 Fennel bulb
½ bunch Dill
400 grams Pickled herring (in oil)
4 tablespoons sunflower oil
2 tablespoons lemon juice
50 milliliters Vegetable broth
1 teaspoon crushed peppercorns
How healthy are the main ingredients?
potatoDillsaltFennel bulb

Preparation steps

1.

Rinse the potatoes and cook in a pot of boiling salted water until knife-tender but not falling apart. Rinse the fennel, remove the stalks and fronds and cut the bulb into quarters. Cut the fennel into thin strips. Rinse the dill, spin dry and finely chop the feathery fronds. Drain the herring and cut into bite-size pieces.

2.

In a bowl, whisk together the sunflower oil with the lemon juice and broth and season with crushed peppercorns and salt. Drain the potatoes, let the water evaporate, cool briefly, and cut into large pieces. Add the potatoes to the bowl with the fennel, the herring, the dill and the vinaigrette, toss to combine and serve.