| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 300 |
g |
Herring fillets. |
| 500 |
g |
Potatoes. |
| 2 |
tb |
Vinegar. |
| 3 |
tb |
Groundnut oil. |
| 2 |
lg |
Onions. |
| 1/2 |
l |
Groundnut oil for the marinade. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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.
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