- 1 kilogram medium, waxy Potatoes
- 750 grams Green beans
- 150 grams lean Bacon
- 1 Onion
- 2 tablespoons Caraway seeds
- 4 double Pickled herring
- 100 grams Butter
Scrub potatoes. Bring to a boil in salted water and cook about 20 minutes. Rinse green beans, trim and cook in lightly salted water with the savory for about 15 minutes.
Cook bacon in a dry pan until crispy. Drain on paper towels. Peel onion and cut into rings.
Drain potatoes, allow liquid to evaporate and peel. Mix potatoes with caraway seeds and keep warm. Toss green beans in the bacon grease and heat until warmed. Arrange herring on a platter with caraway potatoes, green beans, bacon and onion rings. Melt butter and pour over the platter to garnish.