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Suggest a better description1 Marinade the herrings the day before: peel the onions, wash them and cut into rings. Place layers of herring fillets and onions in a small dish, pour in oil to cover them - make sure the level of oil is well above the herrings so that they do not dry out. 2 The following day, wash the potatoes and cook them in salted water, leaving the skins on. 3 Prepare a vinaigrette: put the vinegar, salt, pepper and oil in a large bowl and mix together well. 4 When the potatoes are cooked, strain, then peel them. Cut into rings. Pour the vinaigrette over and toss gently, so as not to break up the potatoes. 5 Serve the potatoes as a salad with the marinated herrings.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 4 servings | ||
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Calories: 187 | ||
Calories from Fat: 92 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.7mg | 0 % | |
Potassium 526.4mg | 14 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 19.1g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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