Cut the potatoes into small cubes. Sip the beans and cook them in lightly salted water for approx. 4 minutes. Cool the beans under cold water and allow them to drip into a sieve. Cut the beans into 2 cm length. Halve the chilli, remove the kernels and finely chop. Chop parsley and chop onion nicely. Stir sherry with curry, chilli, parsley and half of the onions. Cut the herring into 1 cm wide pieces and turn them into dressing. Season the herring salad with salt and pepper.
Serve the herring salad on thick slices of rye bread and sprinkle with the rest of the onions.
Energy: 1538 kJ (366.1 kcal).
Carbohydrate: 56.4 g.
Fat: 9.9 g, of which saturated fat is 2.2
This post was published on January 13, 2020 9:16 am