Marinated herring and potato salad
Preparation time48 hours
Dry cure your own fillets for this very special starter.
- 15 grams salt
- 1 ½ teaspoons caster sugar
- ½ teaspoon crushed white peppercorns
- 225g herring fillets
- sunflower oil to cover
- 450g new potatoes, scraped
- 3 tablespoons chopped chives
Mix together the salt, sugar and crushed white pepper to make a dry cure.
Layer the herring fillets in a dish, sprinkling generously with the mix. Cover and leave in the fridge for 24 hours, turning once after 12 hours.
Next day, cut the fillets slightly on the diagonal into long thin strips. Pack them into a large, airtight glass container and put in enough sunflower oil to cover.
Refrigerate for at least 24 hours before serving.
To serve, cook the potatoes in salted boiling water until tender and drain.
Put the warm potatoes into a bowl with the herring strips, chives and 3 tablespoons of sunflower oil. Toss together and serve immediately.