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Ingredients
2 servings
1onion
very small, finely diced
¼ teaspoonsea salt
1 tablespoonDijon-style mustard
strong
1 teaspoonlemon juice
500 gramsnew potatoes
small, evenly sized, scrubbed but not peeled
2 tablespoonsextra virgin olive oil
200 gramssmoked herring
deboned fillets, sold as harengs doux in France, these should not be overly salty, if very salty or salt-crusted, desalt as outlined above, cut into bite-size pieces
chervil
small, substitute parsely or cilantro, roughly chopped
Instructions
Step 1
In a medium salad bowl, combine the onion, salt, mustard, and lemon juice. Let rest to take the edge off the onion.
Step 2
Place the potatoes in a pan of (unsalted) water. Cover, bring to a low boil, and cook for 12 minutes, or until cooked through and tender (test with the tip of a knife). Drain and let rest until just cool enough to handle, then slice into 1.5-cm (1/2") rounds.
Step 3
Whisk the olive oil into the onion mixture. Add the potatoes and toss to coat. Add the fish and herbs, and stir gently to combine. Serve immediately for a warm salad; any leftovers can be eaten cold the next day, with the optional addition of mâche lettuce.
Step 4
https://cnz.to/recipes/salads/smoked-herring-and-potato-salad-recipe/
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