Herring salad from the Erzgebirge

Name: Herring salad from the Erzgebirge
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 egg (size M); 1 large gherkin (glass); 1 (approx. 200 g) Apples; 125 g Pork sausage; 2 Bismarck herrings (approx. 150 g each); 1 Onion; 1 TABLESPOON Oil; 1 TEASPOON medium hot mustard; 1 TABLESPOON Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Parsley; 2 TABLESPOONS Capers; 50 g streaky smoked bacon; 7-10 Tbsp Caper apples

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 egg (size M)
1 large gherkin (glass)
1 (approx. 200 g) Apples
125 g Pork sausage
2 Bismarck herrings (approx. 150 g each)
1 Onion
1 TABLESPOON Oil
1 TEASPOON medium hot mustard
1 TABLESPOON Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Parsley
2 TABLESPOONS Capers
50 g streaky smoked bacon
7-10 Tbsp Caper apples

Directions

1
Hard boil the egg in boiling water for about 10 minutes, drain, quench and peel. Dice the cucumber. Wash apple, quarter it, cut out core. Cut quarter into pieces.
2
Remove the skin from the sausage. Cut the sausage into strips. Cut herrings into pieces. Peel and grate onion. Mix oil, mustard, vinegar and onion. Season with salt and pepper. Wash parsley, shake dry and chop finely.
3
Fold capers and parsley into the marinade. Mix cucumber, apple, sausage and herring pieces with marinade. Cut bacon into small cubes in a pan without fat and add to the herring salad.
4
Arrange on plates. Cut the egg into slices and add to the salad. Garnish with caper apples. Serve with brown bread.