Herring & Potato Salad

by Andy Harris

This nostalgic dish is still found in bistros and brasseries around France - if you can't find fresh herrings to marinate, use Matjes-style pickled herrings or rollmops available in jars. Just add waxy potatoes, red onions and vinegar and you've got a lovely French starter.

Serves 4

4 fresh herrings, cleaned, filleted and pin boned
250 ml Vermeil Spiced Vinegar plus extra for drizzling
1/2 tbsp Épices de Cru Allspice Berries
1/2 tbsp Épices de Cru Madagascar Black Peppercorns
3 bay leaves 
35g sea salt
300g waxy potatoes, peeled, boiled and sliced
1 red onion, peeled and thinly sliced
1 tbsp fresh chives, finely chopped
1 tbsp olive oil

 1) Place herring fillets in a wide glass bowl, layering them with the sea salt. Pour over half the vermeil spiced vinegar, adding a little more if necessary to just cover them.  Place a weighted plate on top and cover with cling film. Leave for a couple of hours. 

2) Meanwhile, make the marinade by combining the remaining vinegar with bay leaves, peppercorns and allspice berries in a small saucepan. Bring to the boil over a low heat  then simmer for a minute. Cool the mixture before using. 

3) Remove herring fillets from the vinegar and salt mixture (reserve the liquid to use another time) and rinse quickly under cold water before drying on kitchen paper. Pack into a sterilised Kilner jar and pour the marinade over. Seal and  refrigerate for at least 2-3 days before serving to allow the herrings to soften in the vinegar and spices. They're even better if left for longer.

4) To make the salad, place warm potatoes on plate, add onion slices and herring fillets on top. Sprinkle over the chives and season with some freshly ground black pepper. Drizzle olive oil and extra Vermeil Spiced vinegar over and serve. 

Note: they'll keep for a month refrigerated in the jar.

Leave a comment

Comments will be approved before showing up.

Also in Vinegar Shed recipes by Andy Harris