Name: Smoked Herring with Leek and Potato Cakes
Yield: Serves 4
Cuisine: Swedish
Ingredients: 1 red apple, diced; olive oil or butter, for frying; salt and freshly ground black pepper; 50 g (2 oz) plain flour; 1 medium pickled beetroot, drained and diced; 225 g (8 oz) crème fraîche; 2 tablespoons chopped fresh chives; 500 g (1 lb 2 oz) smoked herring fillets; 2 egg yolks; mixed salad leaves, to serve; red onion rings and lemon wedges, to garnish; 2 leeks, trimmed and finely chopped; 500 g (1 lb 2 oz) potatoes, cooked and mashed; 25 g (1 oz) butter; 2–3 tablespoons double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

The Swedes lightly smoke herrings not much larger than sardines. They are quite delicious, and in a smart restaurant I have no doubt that this would be described as a warm smoked herring salad and would be wrecked with a raspberry vinegar dressing.

Ingredients

25 g (1 oz) butter
2 leeks, trimmed and finely chopped

Method

Melt the butter in a frying-pan and sauté the leeks for about 5 minutes until softened, but not browned. Mix with the mashed potatoes, egg yolks, cream and seasoning. Use your hands to shape the mixture into little patties, dust them with flour and fry in olive oil or butter (or a mixture of both) until golden and crunchy - about 4 minutes per side.

While they are cooking, mix together