With bacon, potatoes and bean salad. A chic and quick version of pickled herring for the season.

Ingredients

• 4-5 young pickled herring fillets
• 200g of jacket potatoes
• 200g fresh bobby beans
• 1 medium shallot, finely chopped
• 1 twig of savoury
• 8 cherry tomatoes
• ½ bunch of chives, chopped
• 50g cubed, low-fat bacon
• Some herb-flavoured vinegar
• 4 tbsp. of rapeseed oil
• Spices

Preparation

1. Cut the pickled herring fillets into 1-2cm pieces, peel the jacket potatoes and slice.
2. Rinse the beans and blanche in salt water until the beans are al dente.
3. Remove the beans and place immediately in cold water and drain.
4. Rinse and blanche the shallot for 1-2 minutes.
5. Cut the cherry tomatoes into halves and slice the chives.
6. Fry the cubed bacon in the rapeseed oil.

The dressing for the bacon and potato salad:

1. Finely chop the onion and place in a frying pan with 125ml of meat stock, vinegar, oil, salt, pepper and a pinch of sugar.
2. Cook for 1-2 minutes, creating a ‘marinade’. (An instant meat stock also works).
3. Pour the marinade over the slices of potato and stir gently.
4. Allow to soak in for a bit and then add the bacon to taste.

Serving suggestion

Always serve bacon and potato salad lukewarm with pickled herring fillets, garnished with chives and cherry tomatoes. Serve with the bean salad and of course, the only thing missing is a cold, northern German beer if you can get your hands on it.