Ingredients

2 marinated (pickled) herrings or
2 rollmop herrings
150 g cold, cooked potatoes
2 gherkins
4 pickled pearl onions
100 ml mayonnaise
freshly ground black pepper
salt

1 small sweet-tart apple (optional)
1 small finely grated beetroot (optional)

Garnish

a few lettuce leaves
2 hard-boiled eggs
parsley

Preparation

Cut 1½ herrings into small pieces.

Dice the potatoes into 5 mm cubes.

(Remove the core from the apple and cut into small pieces.)

Finely chop the gherkins and pearl onions.

Mix all the ingredients (including the beetroot, if using) with half of the mayonnaise.

Season the salad with salt and pepper.

Wash and dry the lettuce and arrange the larger leaves on a serving platter.

Reserve a few smaller lettuce leaves for garnish.

Arrange the herring salad on top of the lettuce and spoon over the remaining mayonnaise.

Peel the eggs and cut each one lengthwise into quarters.

Wash the parsley and slice the remaining gherkin.

Garnish with the remaining herring pieces, slices of gherkin, egg wedges and a sprig of parsley.