POTATO & PICKLED HERRING WREATH

Herring wreath with butter-fried sweet rye bread and potatoes – the best for a summer buffet!

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Potato and pickled herring wreath

Ingredients (serves 6-8 persons)

4 slices of sweet rye bread
100 g butter
4 boiled eggs
10 new potatoes
5 radishes
1/2 bunch chives
1/2 bunch dill
2 small jars of herring
1 jar fish roe
1 small container of crème fraîche

Start by cutting the sweet rye bread into smaller pieces. Melt the butter and then fry the bread at medium heat. Fry for about 3-5 minutes until crispy, remembering to stir often.

Boil the eggs and potatoes. Cut the eggs in half and the potatoes into quarters. Spread out the eggs, potatoes, and herring pieces on a serving plate or cutting board covered with baking paper.

Slice the radishes into thin slices. Chop the dill and chives. Spread the fried bread pieces over the entire dish, then distribute the radishes. Add dollops of crème fraîche here and there, and also add dollops of fish roe.

Top with the chopped chives and dill, serve and enjoy!

Tips! You may use what ever roe you wish, from herring roe to the luxurious vendace roe.

(Recipe in Swedish and picture by www.niinis.se)

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