Name: Herrings with Potato Salad
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 3 x 300 g herring fillets in oil [preferably Eskal-brand Matjes]; 2 small carrots, thinly sliced; 2 small red onions, thinly sliced into rings; 1 tablespoon thyme leaves; 3 small bay leaves; 2 teaspoons green peppercorns [rinsed if tinned]; 2 teaspoons fennel seeds; 6 strips scrubbed lemon rind; 150 ml light olive oil, or to cover the herrings; 800 g kipfler potatoes, washed; sea salt and freshly ground white pepper; a good splash dry white wine; 3-4 hard-boiled eggs, shelled and very roughly chopped; 1 large handful chives, snipped; ½ cup chopped curly-leaf parsley; 60 ml extra virgin olive oil

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Marinated herrings served with the simplest potato salad, or even just waxy potatoes dressed with olive oil and some parsley, are at the very heart of French bistro cuisine. While recently in Paris, I dined at Chez Georges in the 2^nd arrondisement. This is one of the few original bistros where little has changed in terms of the style of service - which, incidentally, is provided by highly efficient women of a certain age under the direction of the male patron. I was excited to fi