Herring with potatoes and beetroot

Ingredients (serves 2)

• Pickled herring150 g
• Potatoes, boiled400 g
• Beetroot (cooked)200 g
• Onion60 g
• Rapeseed / sunflower oil5 g

Also: Dill, pepper

Method

1. Get ready: if the potatoes aren't cooked yet, wash 400 g potatoes, put them in a pan with their skins on and cover with cold water.
2. Bring the potatoes to the boil over high heat and cook over medium heat for 20 min, until a knife slides in easily. If you don't have cooked beetroot, boil it separately in advance over medium heat for 50–60 min.
3. While the potatoes cook, pat the herring (150 g) dry with kitchen paper and cut it into 2 cm pieces.
4. Slice the onion (60 g) into thin rings. Peel the beetroot (200 g) and slice it.
5. Put the herring on a plate, scatter over the onion, drizzle with 1 tsp oil (5 g) and sprinkle with pepper.
6. Drain the potatoes and peel them if you like. Serve warm with the herring and beetroot, sprinkled with dill.