400 g hard boiling potatoes, 4 endive leaves, 2 spring onions, 2 tomatoes, 4 double-fillet matjes, 4 tblsp. white wine vinegar, Salt, Pepper, freshly-milled, 1 pinch of sugar, 3 tblsp. sunflower oil, For each portion 1/2 bunch of parsley and dill, 100 g sour cream
1 Wash the potatoes, leave them unpeeled and place them in the steamer inset of the pressure cooker, then pour in 200 – 300 ml water. Close the pressure cooker in accordance with the instructions. Set the cooking display with traffic light function to 2 (speed setting) and heat the pressure cooker at maximum heat. When the yellow ring becomes visible, reduce the heat. The cooking time of around 10 minutes begins as soon as the green ring appears.
2 Wash and pat dry the salad leaves and then cut into finger-wide strips. Wash the spring onions, clean them and cut them into thin rings. Wash the tomatoes, remove the stem ends and cut the fruit flesh into eight segments.
3 Pat dry the matjes fillets and cut them into strips which are approx. 3 cm wide. After the cooking time has finished, allow the steam to escape from the pressure cooker and open it in accordance with the instructions. Pour the water out of the pot with the potatoes, briefly let the potatoes steam dry, then peel them and cut them into pieces.
4 Stir salt, pepper sugar and oil into the vinegar to make a vinaigrette. Mix in the potatoes. matjes, tomatoes and salad. Serve the herring salad on plates.
5 Wash and spin dry the parsley and dill, then chop finely. Stir the herbs into the sour cream and spread the herbed cream over the salad.
