Potato salad with sardines and sour cream dressing
Fresh, green, and sustainable: a Mediterranean-inspired potato salad with sardines.
Ingredients:
• 4 Aviko Hashbrown Röstiko Rounds
• 12 cleaned sardines
• 1 clove of garlic
• Juice and zest of 1-2 lemons
• 125 g sour cream
• 2 tbsp kefir
• 2 tbsp mayonnaise
• 1/2 red onion
• 2 sprigs of dill
• 50 g samphire
• 1 red bell pepper
• 75 g lettuce blend of your choice
• 6 tbsp extra virgin olive oil
Method
Preparation: 30 minutes
Waiting: 1 hour
- Place the sardines in a bowl. Finely chop the garlic. Sprinkle the sardines with the garlic, salt and pepper. Drizzle the fish with lemon juice to taste and marinate covered in the refrigerator for 1 hour.
- For the dressing, mix the sour cream with the kefir and mayonnaise. Chop the red onion until very fine. Chop the dill and samphire very finely. Mix the onion with the dill and samphire into the dressing. Season with salt and pepper.
- Prepare the rösti rounds according to the instructions on the packaging. In the meantime, cut the bell pepper into cubes.
- Divide the lettuce among 4 plates. Place a rösti round on top of the lettuce. Sprinkle some bell pepper around it. Spoon the dressing onto the rösti round.
- Roll up the sardines. Place 3 rolled sardines around each rösti round. Drizzle them with some lemon juice.
- Garnish the dish with the olive oil and sprinkle with the lemon zest.
Tip: Garnish the plates festively with edible flowers.