Rollmops with fried potatoes

Name: Rollmops with fried potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 sour apples; 2 TABLESPOONS Mayonnaise; 2 (150 g each) Cup of skimmed milk yoghurt; 1 collar Spring onions; 2 TEASPOONS pickled green peppercorns; 7-10 Tbsp Salt; 1 pinch Sugar; 1/2 TEASPOON Mustard; 750 g small waxy potatoes (e.g. Cilena); 2 TABLESPOONS Oil; 1 TEASPOON Caraway seeds; 4 Gherkins; 8-12 Bismarck herrings

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 sour apples
2 TABLESPOONS Mayonnaise
2 (150 g each) Cup of skimmed milk yoghurt
1 collar Spring onions
2 TEASPOONS pickled green peppercorns
7-10 Tbsp Salt
1 pinch Sugar
1/2 TEASPOON Mustard
750 g small waxy potatoes (e.g. Cilena)
2 TABLESPOONS Oil
1 TEASPOON Caraway seeds
4 Gherkins
8-12 Bismarck herrings

Directions

1
For the sauce, wash and quarter apples and remove the core. Put two apple quarters aside. Cut the rest into thin slices. Mix mayonnaise and yoghurt. Fold in apple slices.
2
Clean, wash and cut the spring onions into rings. Fold onion rings and peppercorns into the sauce. Season with salt, sugar and mustard. Peel and wash the potatoes, cut into slices and dab dry with kitchen paper.
3
Heat the oil in a pan. Fry the potatoes for about 15 minutes at medium heat, turning them over. Season with caraway seeds and salt. In the meantime cut cucumber and apple quarter into long thin sticks. Drain Bismarck herrings and cut them in half lengthwise.
4
Cover with apple and cucumber strips and roll up. Arrange fish with fried potatoes and some sauce. Remaining sauce extra is enough.