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Herrings with Potato à la Suédoise
- Serves
4
Hungry Loftuses - Difficulty
Easy
By David Loftus
Published 2012
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.
Ingredients
2 300 g 11 oz
Method
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 wh
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