Herring Salad with Yogurt Mayonnaise

Remove skin from Bismarck herrings and cut into bite-sized pieces. Cut off anchovies. Peel and finely dice onion. Halve pickles, cut into two centimeter thick pieces. Rinse dill, shake off and chop finely.

Break egg into a suitable bowl, add mustard and balsamic vinegar and blend with a hand blender. Add oil gradually until a creamy mayo is formed. Blend in yogurt, season with salt and freshly ground pepper to taste. Mix herring with capers, cucumber, onion, anchovies and dill. Add yogurt mayonnaise, fold everything together and season with salt and pepper. Let stand for about an hour.

Serve:

Arrange herring salad on plates. Serve with baked potatoes and sour cream quark dip. Tip: Salmon caviar on the potatoes looks very decorative.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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