How To Cook Smoked Herring Recipes
SMOKED HERRING WITH FINGERLING POTATOES AND CHIVES
Provided by Joan Nathan
Categories dinner, project, main course
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
- Drain the herring and pat dry with a paper towel. Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl. Gently stir them together, making sure not to break the herring fillets. Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap. Refrigerate overnight or up to 7 to 10 days.
- Stir together the mustard and vinegar. Whisk in the remaining .5 cup oil, season with salt and pepper to taste, and set aside.
- Put the potatoes in a medium pot and cover with salted water. 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. Drain. While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
- Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon. Sprinkle with salt to taste. Cut the herring fillets into bite-size pieces and place on top of the potatoes. (Discard any remaining oil.) Drizzle the mustard vinaigrette over the herring and potatoes. Sprinkle with the chives and parsley, and serve.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 76 grams, Carbohydrate 29 grams, Fat 91 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 945 milligrams, Sugar 8 grams, TransFat 0 grams
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