| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Campanile | 4 | Servings | |
INGREDIENTS
| 300 | g | Herring fillets. |
| 500 | g | Potatoes. |
| 2 | T | Vinegar. |
| 3 | T | Groundnut oil. |
| 2 | Onions. | |
| 1/2 | Groundnut oil for the | |
| marinade. | ||
| Salt, pepper. |
INSTRUCTIONS
Marinade the herrings the day before: peel the onions, wash them and cut into rings. Place layers of herring fillets and onions in a small dish, pour in oil to cover them - make sure the level of oil is well above the herrings so that they do not dry out. 2 The following day, wash the potatoes and cook them in salted water, leaving the skins on. 3 Prepare a vinaigrette: put the vinegar, salt, pepper and oil in a large bowl and mix together well. 4 When the potatoes are cooked, strain, then peel them. Cut into rings. Pour the vinaigrette over and toss gently, so as not to break up the potatoes. 5 Serve the potatoes as a salad with the marinated herrings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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