Herrings with potato salad

Harengs marinés avec salade de pommes Rosevalt

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Rich herring fillets swathed in oil and served with potatoes is a classic bistro dish. The French, smooth-skinned La Ratte is a good variety of potato to use as it holds its shape well on boiling, but any waxy variety, such as Belle de Fontenay (also French), Charlotte or Pink Fir Apple are also good choices.


  • 500 g (1 lb 2 oz) herrings, filleted
  • milk, to cover


Soak the herring fillets in milk overnight or for 12 hours. Drain and discard the milk.

Lay the herrings in a clean, shallow dish, pour over the oil and add the spices, bay leaves and thyme. Place the onion and carrot in a layer on top, cover and leave to marinate in the fridge for 12 hours.

Cook the potatoes in their skins for 18 minutes or until tender. Cool and cut into 1cm (