Marinated Herring and Potato Salad
Recipe from Rick Stein
serves 4 as a 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.