(approx. 45 min.):
Clean spring onions and cut into rolls. Cut beet into strips, remove peel from onion and cut into rings. Clean apple and remove core, cut into fine wedges.
Peel garlic, finely dice. Cut cress into small pieces. Rinse potatoes, dab with kitchen paper. Remove the skin from the herring and cut the fillets into small pieces.
Mix the herring well with onion rings, stem capers, spring onions and apple slices. Mix well olive oil, juice of one lemon, vinegar, horseradish and hot mustard. Coarsely chop the fresh dill and stir it in. Pour the marinade over the herring salad form and leave for about an hour.
Place an aluminum foil with the shiny side facing out, brush with olive oil. Then spread garlic and caraway seeds evenly over it and rub thyme over it, put the potatoes on it, close the foil and cook in the heated oven at 160 to 170 °C for half an hour.
Mix sour cream with curd cheese, season with salt and pepper. Fold in the cress. Arrange the herring salad on a plate, make a cross cut in the potatoes and press it a little bit smooth. Spread curd sour cream on the potatoes, sprinkle beet strips on top and arrange next to the lettuce.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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