Herring salad

Restaurant-style and delicious, the herring salad is so delicious that it’s generally enjoyed by those who don’t like herring, because it only has herring as a subtle spice. A great starter for a summer party, which can be made from scratch and stored in the cupboard from the day before.eggs (8 minutes) 150g cucumber (can be replaced by pickled cucumber) 1 tbsp mayonnaise 2 tbsp sour cream 1/2 tsp white pepper fresh dill

*Tip: If you want a chunky and classic herring flavour, try matjessilli.

Boil the eggs for about 8 minutes and cool in cold water. Cook the potatoes until tender but crisp. A good system for cooking new potatoes is to boil until almost done, pour in the water and leave under the lid for about five minutes. Finely dice the chopped potatoes.

Remove the herring fillets and cut them into fine cubes with a knife. Cut the onion finely. Drain myös cucumbers.

Peel the eggs in a bowl, mash them with a fork, combine the diced herring, potatoes and onion. Season with white pepper and 1 tablespoon of dill. Stir.

Add mayonnaise and sour cream. Mix until firm. Refrigerate in the fridge for about an hour (can be ready for the next meal).

Place the herring salad on plates. Stanzas are a great help when you want to make flat-edged “food channels”.

Cut the cucumbers into small pieces and spoon the herring salad onto the plates. Garnish the portions with dill sprigs and enjoy this restaurant-quality starter cool.