Usedom herring balls

Name: Usedom herring balls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g (approx. 8 pieces) individual herring fillets (e.g. matjes); 1 Bread roll (from the previous day); 1 bunch of dill; 7-10 Tbsp Juice from 1⁄2 Lemon; 100 g clotted cream; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 large lettuce; 1 glass (53 ml) Capers; 750 g Potatoes; 1 Onion; 375 g mixed mince; 1 egg + 2 egg yolks (size M); 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 100 g Schmand; 1⁄2 Federation curly parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g (approx. 8 pieces) individual herring fillets (e.g. matjes)
1 Bread roll (from the previous day)
1 bunch of dill
7-10 Tbsp Juice from 1⁄2 Lemon
100 g clotted cream
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 large lettuce
1 glass (53 ml) Capers
750 g Potatoes
1 Onion
375 g mixed mince
1 egg + 2 egg yolks (size M)
2 TABLESPOONS Butter
2 TABLESPOONS Flour
100 g Schmand
1⁄2 Federation curly parsley

Directions

1
Cover herring fillets with water and soak for about 2 hours. Soak rolls in water.
2
Meanwhile wash the dill and cut it finely. Mix with lemon juice, sour cream and 2 tablespoons of sugar. Season to taste with salt and pepper. Wash the salad, drain well and tear into pieces. Drain capers.
3
Peel and wash the potatoes.
4
Peel and finely chop the onion. Dab herring fillets dry, chop very finely or puree them briefly. Squeeze the bread roll well. Knead everything with minced meat and 1 egg. Season with pepper. Form 8-10 meatballs with moistened hands.
5
Cook the potatoes in salted water for about 20 minutes. Put the meatballs in about 3 l boiling, slightly salted water and let them simmer at low heat for about 15 minutes. Lift out and keep warm. Approx. 3⁄4 l Measure out the cooking water.
6
Heat the butter and sauté the flour in it until light yellow. Stir in cooking water and bring to the boil. Add capers. Simmer sauce for about 5 minutes. Season with salt, pepper and 1 pinch of sugar. Whisk sour cream and 2 egg yolks.
7
Stir in 5 tablespoons of hot sauce, then stir into the rest of the sauce. Heat the meatballs in the sauce (do not boil any more!).
8
Wash and finely chop the parsley. Drain the potatoes and toss with the parsley. Mix salad and dill sauce. Arrange everything. Drink tip: beer, e.g. Mellenthiner Hell.