for 4 servings
- 4 large potatoes
- 1 cup fine Green beans
- 2 shallots
- 1 bunch Chive
- 8 Soused herring fillet
- ¾ cup Crème fraiche
- 3 teaspoons Mustard
- 1 tablespoon white wine vinegar
- ⅔ cup shrimp (cooked and peeled)
- 1.333 cups Alfalfa sprout
Preheat the oven to 200°C (180 fan), 400°F, gas 6. Wash the potatoes thoroughly and dab dry, then prick several times with a fork and brush with butter. Bake for about 40 minutes.
Wash and trim the beans and cook in boiling, salted water for about 10 minutes, until al dente. Peel and finely dice the shallots. Wash the chives, shake dry and snip. Rinse the herrings, dab dry and dice.
Mix the crème fraiche with the mustard and vinegar. Season to taste and mix with the prepared salad ingredients, sprouts and chives.
Halve the potatoes, hollow out with a spoon and fill with the salad.