Salad of Pickled Herrings, Jarlsberg, Potatoes & Dill

Name: Salad of Pickled Herrings, Jarlsberg, Potatoes & Dill
Yield: Serves 4
Cuisine: Swiss
Ingredients: 1 tablespoon crème fraîche; 6 (8) tablespoons olive oil; 1 tablespoon sweet mustard; 2 tablespoons chopped fresh dill; Salt & freshly ground black pepper; 150 g (5 oz) Jarlsberg; 400 g (14 oz) waxy potatoes; 500 g (1 lb 2 oz) pickled herrings; 2 tablespoons white wine vinegar; 1 red onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Jarlsberg cheese is said by many to be a copy of the famous Swiss Emmenthal. I personally think it has a more delicate flavour and not such a nutty aftertaste. It is one of Norway’s proudest treasures and deserves to be better known and more frequently used.

Ingredients

500 g (1 lb 2 oz) pickled herrings
400

Europe
Switzerland
Pescatarian
Gluten-free

Method

Cut the pickled herrings into large chunks and the Jarlsberg into batons. Cook the potatoes in boiling salted water until just tender, then drain. Leave until cool enough to handle, then peel and cut in half. Put them in a bowl and add the herrings and red onion.

Mix together the vinegar, oil, crème fraîche, dill and mustard to make a dressing. Pour the dressing over the potatoes, herri