Herring with dill and mustard potato saladHerring with dill and mustard potato salad  By Simon Rimmer
Herring with mustard, dill and potatoes is a Scandinavian favorite. This one has an unusual kick of curry powder.
For the herring
3½ fl oz water
2 limes, juice only
3½ fl oz white wine
1 tsp white peppercorns
2 bay leaves
1 tbsp white wine vinegar
1 tsp salt
4 3½ oz herring fillets
For the potato salad
9oz cooked new potatoes
3½ fl oz mayonnaise
1 tbsp chopped fresh dill
1 tbsp wholegrain mustard
½ lemon, juice only
½ tsp curry paste
salt and freshly ground black pepper
To serve
3 sprigs fresh dill
lemon wedges
Preparation method
For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.
For the potato salad, cut the cooked potatoes in half and place into a large bowl.
In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat.
Drain the fish, place it on top of the potato salad. Garnish with more dill and lemon wedges.


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