Herring and Potato Salad
2 very small Onions, finely diced
2 pounds small new Potatoes, evenly sized, about 8, scrubbed but not peeled
14 ounces deboned fillets of Smoked Herring (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
2 tbsp extra virgin Olive Oil
1/4 tsp Sea Salt
1 tbsp strong Dijon Mustard
1 tsp Lemon Juice
1 small bunch of Chervil (Substitute Parsley or Cilantro) roughly chopped.
🍴Serves: 6
⏰Prep Time: 25 min
⏱️Cook Time: 15 min
🥣Instructions
1. In a medium salad bowl, combine the Onions, Salt, Mustard, and Lemon Juice. Let rest to take the edge off the Onions.
2. Place the Potatoes in a pan of unsalted water. Cover, bring to a low boil, and cook for 15 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 1/2" rounds.
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.
💡Tips
Vacuum-Packed smoked Herring isn’t especially salty, so it is typically ready to serve. If that isn’t the case, soak the fish in milk for an hour turning it several times.
This herring can be refrigerated for several days.
