Name: Herrings with Potato à la Suédoise
Yield: Serves 4 Hungry Loftuses
Cuisine: United States
Ingredients: Fresh dill leaves, dill flowers, sliced chives or spring onions to garnish; 3 tablespoons groundnut oil; Groundnut oil; 300g/11oz herring fillets; 2 large red onions, sliced into thin rings; 2 tablespoons red wine vinegar; 500g/1lb 2oz new potatoes; Sea salt and freshly ground black pepper

Preparation info

Serves
4
Hungry Loftuses

Difficulty
Easy

Appears in

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.

Ingredients

2 large red onions, sliced into thin rings
300g/11oz herring fillets

Americas
United States
Fish course
Lunch
Pescatarian
Gluten-free
New York

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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Ingredients

Method

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