Smoked Herring With Fingerling Potatoes and Chives

Name: Smoked Herring With Fingerling Potatoes and Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 smoked herring fillets, about 7 ounces total, preferable Jean Claude David brand; 1 cup milk, more if needed; 1 small carrot, peeled, cut into rounds; 1/2 small onion, peeled and sliced; 1 bay leaf; 1 shallot, sliced; 1 teaspoon juniper berries, crushed; 1 teaspoon dried thyme; 2 cloves garlic, peeled and sliced; 6 slices lemon, quartered; Fine sea salt and black pepper; 1 1/2 cups canola or grape seed oil, divided; 1/4 cup Dijon mustard; 1 1/2 tablespoons sherry vinegar; 4 medium fingerling potatoes, peeled; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped parsley

Servings: persons

4 smoked herring fillets, about 7 ounces total, preferable Jean Claude David brand
1 cup milk, more if needed
1 small carrot, peeled, cut into rounds
1/2 small onion, peeled and sliced
1 bay leaf
1 shallot, sliced
1 teaspoon juniper berries, crushed
1 teaspoon dried thyme
2 cloves garlic, peeled and sliced
6 slices lemon, quartered
Fine sea salt and black pepper
1 1/2 cups canola or grape seed oil, divided
1/4 cup Dijon mustard
1 1/2 tablespoons sherry vinegar
4 medium fingerling potatoes, peeled
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley

1
In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
2
Drain the herring and pat dry with a paper towel.
3
Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl.
4
Gently stir them together, making sure not to break the herring fillets.
5
Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap.
6
Refrigerate overnight or up to 7 to 10 days.
7
Stir together the mustard and vinegar.
8
Whisk in the remaining .5 cup oil, season with salt and pepper to taste, and set aside.
9
Put the potatoes in a medium pot and cover with salted water.
10
Bring to a boil over a high flame, lower heat to medium and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
11
Drain.
12
While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
13
Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon.
14
Sprinkle with salt to taste.
15
Cut the herring fillets into bite-size pieces and place on top of the potatoes.
16
(Discard any remaining oil.)
17
Drizzle the mustard vinaigrette over the herring and potatoes.
18
Sprinkle with the chives and parsley, and serve.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 smoked herring fillets, about 7 ounces total, preferable Jean Claude David brand, 1 cup milk, more if needed, 1 small carrot, peeled, cut into rounds, 1/2 small onion, peeled and sliced, and more.

Yes, Smoked Herring With Fingerling Potatoes and Chives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!