Smoked Herring With Fingerling Potatoes And Chives Recipes

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SMOKED HERRING WITH FINGERLING POTATOES AND CHIVES



Smoked Herring With Fingerling Potatoes and Chives image

Provided by Joan Nathan

Categories     dinner, project, main course

Time 40m

Yield 4 servings.

Number Of Ingredients 17

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

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

FINGERLING POTATOES WITH CHIVES AND TARRAGON



Fingerling Potatoes with Chives and Tarragon image

Provided by Maggie Ruggiero

Categories     Potato     Side     Quick & Easy     Summer     Tarragon     Chive     Simmer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pound fingerling potatoes such as Russian Banana
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons chopped chives
1 tablespoon chopped tarragon

Steps:

  • Peel potatoes and halve lengthwise.
  • Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.

FINGERLING POTATOES WITH FRESH PARSLEY AND CHIVES



Fingerling Potatoes with Fresh Parsley and Chives image

We use seasonings like adobo, Sazon, fresh parsley and minced chives when we grill potatoes. We have even smoked the potatoes in our portable smoker before grilling. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 pounds fingerling potatoes
1/4 cup olive oil
1/2 teaspoon Goya Sazon without annatto
1/2 teaspoon adobo seasoning
2 tablespoons minced fresh parsley
2 tablespoons minced chives

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain., In a large bowl, combine olive oil and seasonings; reserve 1 tablespoon. Add potatoes; toss to coat. Let stand 15 minutes., Thread potatoes onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat 8-10 minutes or until browned, turning once. Cool slightly., Remove potatoes from skewers. Transfer potatoes to a large bowl. Add reserved marinade and herbs; toss to coat.

Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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