Bismarck herrings with dill-capersauce
easy
60 mins
60 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 1 (approx. 375 g) Vegetable Onion
- 2 bacon apples
- 7-10 Tbsp juice of 1/2 lemon
- 2-3 TABLESPOONS Vinegar
- 7-10 Tbsp Lemon Pepper
- 1 TEASPOON Sugar
- 6 TABLESPOONS Oil
- 1 collar Dill
- 1 glass (500 ml) Yoghurt mayonnaise
- 1 (48 g) snifter of capers
- 3-5 Tbsp Milk
- 2-3 TABLESPOONS Horseradish from the jar
- 7-10 Tbsp Sweet peppers
- 4 double bismarck herring fillets
Directions
- 1
Preparation. Wash potatoes and cook in salted water for 20-30 minutes, depending on size. Rinse cold and peel. Leave to cool. In the meantime, peel onion for the salad and cut into fine slices.
- 2
Wash, quarter and core the apples. Cut apple quarters into thin slices and drizzle with lemon juice. Mix vinegar, salt, lemon pepper and sugar. Beat 2 tablespoons of oil into it. Season to taste.
- 3
Mix the marinade with the apples and onions. Cover and leave to stand for at least 1/2 hour. Season to taste again before serving. For the sauce, wash the dill and chop, except for 4 flags for garnishing.
- 4
Mix mayonnaise, dill, capers and milk. Season to taste with salt, pepper and horseradish. Cut the potatoes into slices. Heat remaining oil in a frying pan. Fry the potatoes until crispy while turning.
- 5
Season with salt, pepper and paprika. Arrange herring fillets rolled up with sauce, salad and fried potatoes. Garnish with dill flags.
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