Step: 1/11

Arrange all ingredients for use.

Step: 2/11

Wash the potatoes and boil in salted water for 30 minutes. Drain, peel and cut into slices. Leave to cool.

Step: 3/11

Wash the beans and blanch in boiling salted water for 8 minutes. Then drain and plunge into iced water to stop cooking.

Step: 4/11

Peel the pears, quarter, remove the core and cut into slices.

Step: 5/11

Wash the dill, shake dry and finely chop.

Step: 6/11

Cook 4 rashers bacon in a dry pan until crispy. Drain on kitchen paper.

Step: 7/11

Cut the rest into strips. Peel and dice the onions. Saute the bacon strips and onion in 2 tbsp oil and pour in the stock and vinegar. Bring to the boil and simmer for 2 minutes.

Step: 8/11

Pour the dressing over the potatoes.

Step: 9/11

Mix gently. Add the remaining oil and season with salt and pepper.

Step: 10/11

Add the beans, pears and dill.

Step: 11/11

Cut the herrings into pieces and mix with the thyme and salad. Serve on plates garnished with bacon and savory.