Herrings with Potato à la Suédoise


Preparation info

  • Difficulty


  • Serves


    Hungry Loftuses

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

The cold countries of the North Atlantic love their herrings, as we once did. They were barrel-salted, smoked, rollmopped, red-herringed and scoffed in their millions in days of old. This is just one way to enjoy these abundant little blighters.


  • 2 large red onions, sliced into thin rings
  • 300g/11oz herring fillets
  • Groundnut oil
  • 500g/1lb 2oz new potatoes
  • Fresh dill leaves, dill flowers, sliced chives or spring onions to garnish

For the Vinaigrette

  • 2 tablespoons red wine vinegar
  • Sea salt and freshly ground black pepper
  • 3 tablespoons groundnut oil


A day before eating, start marinating the herrings. Peel the onions and slice into thin rings. Layer the herrings and sliced onions in a dish and pour in enough oil to cover. Cover the dish with clingfilm and refrigerate for 24 hours.

The following day, wash the potatoes and cook them, still in their skins, in boiling salted water until tender. Strain and set aside to cool down a bit while you prepare your vinaigrette. In a clean jam jar, combine the vinegar, salt, pepper and oil, and shake vigorously until well mixed. When the potatoes are cool enough to handle, slice them into rounds. Arrange in a serving dish and pour over the vinaigrette. Serve with the herrings and a smattering of pretty fresh dill leaves — dill flowers are even better, if you can find them. Chives or sliced spring onions also work well.