Nordic rollmop salad
Rollmops are rolled herring fillets pickled in vinegar, onions and spices. Of German origin, their sweet and sour taste is also enjoyed in Scandinavian and Polish cuisine. This bity Winter salad is deliciously filling and packed with proteins. With a dash of gin in the dressing, it is set to keep you warm and ready to fend off the roughest seas and strongest winds. Sounds like your workday? Well, forget about dinner, have this for breakfast.

Nordic rollmop salad

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Recipe by: Cuisine et Vins de France, Feb 1998
Busy:25 min, Total prep time: 25 min
Peel and boil the potatoes with the juniper berries for about 20 minutes until tender, starting in cold water.

During that time, remove the shells off the shrimps (leave the tail on to make them look prettier) and slice the rollmops into wide strips. Chop the radishes and spring onions, discarding the dark green ends and roots.

Prepare the salad on four plates and dispose all the cold ingredients on it.

When the potatoes are ready, rinse them under cold water (reserve 2 juniper berries) and slice them. Dispose the slices evenly on each plate.

Prepare the sauce: whisk the cream energetically with the lemon, gin and 2 of the cooked juniper berries, crushed. Pour over the plates and serve immediately.

Peel and boil the potatoes with the juniper berries for about 20 minutes until tender, starting in cold water.

During that time, remove the shells off the shrimps (leave the tail on to make them look prettier) and slice the rollmops into wide strips. Chop the radishes and spring onions, discarding the dark green ends and roots.

Prepare the salad on four plates and dispose all the cold ingredients on it.

When the potatoes are ready, rinse them under cold water (reserve 2 juniper berries) and slice them. Dispose the slices evenly on each plate.

Prepare the sauce: whisk the cream energetically with the lemon, gin and 2 of the cooked juniper berries, crushed. Pour over the plates and serve immediately.

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Rollmops can easily be found in glass jars or plastic containers in supermarkets or delicatessen shops, on refrigerated shelves near marinated anchovies and smoked fish.
Ingredients

6 small new potatoes
200 g mixed salad, washed
100 g large cooked shrimps
4 rollmops
2 spring onions
8 radishes
4 juniper berries
a few sprigs of dill or chervil

For the dressing:

10 cl single cream
1 lemon
2 tablespoons gin
Salt and pepper

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