Ingredients

The following ingredients have 4 Servings
  • 1 cup Red wine vinegar
  • 4 Tbsps brown sugar (about 80 grams)
  • 4 bay leaves
  • 1 Tbsp Caraway
  • 1 Tbsp yellow Mustard seed
  • 1 Tbsp black peppercorns
  • 1 dried red chili pepper
  • 1 tsp allspice
  • 8 Pickled herring (each about 75 grams)
  • 2 red onions (each about 75 grams)
  • 1 pc fresh ginger (about 30 g)
  • 1 pc Horseradish (about 30 grams)
  • 1 bunch Dill
  • 1.5 lbs small potatoes (Triplets)
  • salt
  • 1 bunch Chives
  • 5 sprigs parsley
  • 0.5 lemon
  • 11 ozs Quark
  • 3 Tbsps Canola oil
  • peppers
  • 2 Tbsps breadcrumbs

Instruction

  • Combine  vinegar, sugar and 250 ml (approximately 1 cup) water in a small pot. Add 3 bay leaves, caraway seeds, mustard seeds, peppercorns, chile pepper and allspice. Bring to a boil, stirring until the sugar is dissolved. Remove from heat and let cool.
  • Rinse herring, pat dry well with paper towels and cut into about 3 cm (approximately 1-inch) wide pieces.
  • Peel the onions and cut into thin rings. Peel the ginger and horseradish and cut into very thin slices.
  • Rinse dill and shake dry. Add herring in alternating layers with onions, ginger, horseradish and dill in a deep bowl. Pour the cooled vinegar mixture over the layers, cover and let marinate for at least 24 hours in the refrigerator.
  • The next day: Rinse the potatoes thoroughly. Cook in a pot of boiling salted water until tender, 15-20 minutes. Meanwhile, rinse chives and parsley and shake dry. Cut chives into rings, pluck parsley leaves and chop finely. Squeeze juice from the lemon half. 
  • Whisk together the quark and 1 tablespoon canola oil in a bowl. Season with salt, pepper and 1-2 tablespoons lemon juice. Mix in the chives and parsley, cover and chill.
  • Drain potatoes, rinse under cold water, drain well and peel.
  • Heat the remaining oil in a large non-stick skillet over medium heat. Cook potatoes with remaining bay leaf until golden brown on all sides. Season with salt, stir in breadcrumbs and fry for another 2-3 minutes while turning.
  • Remove herring from marinade and drain well. Serve with the potatoes and herb quark. If desired serve sliced onions from the marinade alongside.