350 g (12 oz) potatoes
6 tbsp French dressing
5 rollmop herrings
3 medium sized red skinned eating apples
6 sprigs cauliflower, blanched
6 brussels sprouts, cooked
Juice and zest of 1 lemon
salt and freshly ground black pepper
Lettuce leaves
6 tbsp French dressing
5 rollmop herrings
3 medium sized red skinned eating apples
6 sprigs cauliflower, blanched
6 brussels sprouts, cooked
Juice and zest of 1 lemon
salt and freshly ground black pepper
Lettuce leaves
method
1. Peel and boil the potatoes in salted water until just tender.
2. Drain thoroughly and dice.
3. While still warm pour over the French dressing and stir carefully to coat the potatoes. Set side to cool.
4. Cut the rollmops into 2.5cm (l in) pieces.
5. Core the apples with the skins on and cut into slices.
6. Combine the rollmops, apples, cauliflower and sprouts with the dressed potatoes, adding the lemon juice and zest at the same time and season to taste.
7. Line a suitable dish with the lettuce leaves and pile the mixture on top.
8. Cover and chill for at least 1 hour before serving.
2. Drain thoroughly and dice.
3. While still warm pour over the French dressing and stir carefully to coat the potatoes. Set side to cool.
4. Cut the rollmops into 2.5cm (l in) pieces.
5. Core the apples with the skins on and cut into slices.
6. Combine the rollmops, apples, cauliflower and sprouts with the dressed potatoes, adding the lemon juice and zest at the same time and season to taste.
7. Line a suitable dish with the lettuce leaves and pile the mixture on top.
8. Cover and chill for at least 1 hour before serving.
serving amount
serves 6
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