| 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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