Name: A Danish Herring & Potato Salad
Yield: Serves 6-8
Cuisine: French
Ingredients: 160 ml very dry sherry [such as Fino]; 1½ crisp eating apples, peeled, cored and cut into 3mm dice; 100 ml dry white wine; 250 ml very thick Mayonnaise [made without mustard, using 3 egg yolks and 200 ml vegetable oil]; 3 tablespoons prepared horseradish [not the cream style]; 24 chat potatoes; sea salt and freshly ground white pepper; a touch lemon juice [optional]; 1 tablespoon prepared horseradish [this may be the cream style], or to taste; juice of ½ lemon; 1½ crisp eating apples, washed, cored and halved; 3 eggs, at fridge temperature, pricked with a pin; 3 x 300 g packets herring fillets in oil, drained and rinsed [preferably Eskal-brand Matjes]; 650 ml good-quality white-wine vinegar; 330 g white sugar; 4 small bay leaves; 1 tablespoon white peppercorns; 40 ml Worcestershire sauce; 3 teaspoons whole allspice; 3 teaspoons whole cloves; 3-4 tablespoons light sour cream; 1 red onion, thinly sliced into rings; 10-20 ml cider vinegar; ½ head radicchio, washed and spin-dried, finely shaved; ½ bunch chives, finely chopped; 2 tablespoons small salted capers, soaked in warm water, rinsed and dried; 60 ml light olive oil

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

The Scandinavians have a wide repertoire of dishes using herrings, a staple of their cuisine. In the late 1970s I worked as executive chef of the Sydney restaurant Pavilion on the Park. The Danish owner and chef, Mogens Bay Esbensen, introduced me to a little part of this culinary culture.

The herrings should marinate for at least a month before using to develop their full flavour.