Herring And Cucumber Salad With Sautéed Potatoes - cooking recipe

Ingredients

8 None herring fillets (about 75g each), finely chopped
1 None apple, cored and finely diced
100 g onions, peeled, 50g diced, 50g sliced into thin rings
2 None gherkins, chopped
3 tbsp lemon juice
7 tbsp olive oil
800 g waxy potatoes (such as Charlotte), peeled
3 tbsp light balsamic vinegar
None None Pinch of sugar
1 None cucumber, peeled and thinly sliced
50 g smoked bacon, cut into strips
4 sprigs fresh dill, little reserved for garnish, remainder chopped

Preparation

Place herring, apple, diced onion and pickles in a bowl, drizzle with lemon juice and 2 tbsp oil and season. Set aside to marinate.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain, rinse under cold water and allow to cool. Cut into thin slices. Heat 2 tbsp oil in a frying pan and saute potatoes for 15 mins, until browned. Remove from pan and keep warm. Fry bacon and sliced onion for 10 mins. Add to potatoes and season.
Place vinegar in a bowl, season and add a pinch of sugar. Gradually whisk in 3 tbsp oil. Add cucumber and dill. Serve with herring salad and potatoes and garnish with dill.