Egg salad with salted herring fillet

Salads
Egg salad recipes

Recipe from Lily Moore

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Cooking time: 30 min

Servings 4

Transform an all-time lunch favourite with a little extra colour and crunch. Brightly flavored with fresh arugula and textured with crunchy bits of red onion.

Vegetable oil

1 tbsp.
Salted herring fillet

7 oz.
Potatoes

3 pcs.
Onion

3,5 oz.
Egg

2 pcs.
Vinegar

1 tsp.
Grain mustard

1 tsp.
Arugula

1 bunch

Calories

446 kcal
Protein

24 g
Fat

32 g
Carbohydrates

17 g

Boil the potatoes in salted water. Then boil the eggs and rinse them with cold water. Wash the arugula and cut it coarsely.
Chop the eggs into large pieces or into quarters. Then peel the onion and chop it into half rings. Cut the potatoes into slices and the herring fillet into pieces.
Mix the vinegar, vegetable oil and mustard. Put the arugula on the serving plates. Then add the herring, eggs and onions. Finally, pour the dressing over the salad.