Hering buffer with red sauce spicy Salt thread and grated people potatoes to crispy, hearty buffers. The fresh, creamy red sauce From yogurt, pritamin and dill ensures a fine, piquant accompaniment. Crispy on the outside, juicy on the inside – so the herring buffer bring variety to the table. It tastes best hot and until golden brown, together with the red sauce and a fresh, green salad. Nicely arranged on colorful ceramic plates, plus a lot of dill and a little pritamin as a decoration, a colorful, rustic dish is created, which guarantees conversation.
Ingredients
- 250 g salt herring
- 400 g potatoes
- 1 egg
- 2 to 3 tablespoons of milk
- 2 tablespoons of breadcrumbs
- Lard
- 1 bottle of yogurt (in the GDR there were 250 ml in the bottles)
- 3 to 4 tablespoons of pritamin
- 1 tablespoon of oil
- 1 tablespoon of chopped dill
- Salt
- Worcester sauce
preparation
- The salt pegs water, fillet and chop it.
- Grate the raw potatoes, the fish, the egg, a little milk and the breadcrumbs.
- Fry in heated lard like potato buffer.
- Mix or stir well for the sauce yogurt, pritamin, oil, dill, a little salt and some drops of Worcester sauce.
- Apply the red sauce separately to the hot herring flaps.
- In addition green salad.
Pin me!
| Subscribe to our newsletter now! No spam, no bullshit, no transfer of your email address to third parties! |
Leave a Reply