Herring and Potato Salad with Crème Fraîche

Regrettably, since they are easily available, rollmop herrings will not do in this salad. Matjes herrings, much harder to find, are sweeter and gentler since they are cured in sugared brine.


  • 12 oz (350 g) very small new potatoes, cleaned
  • 8 oz (225 g) matjes herring fillets
  • 1 cucumber, diced
  • 1 beef tomato, diced
  • 1 tablespoon parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons crème fraîche
  • Sea salt and freshly ground black pepper
  • 1 small red onion, chopped


Steam the potatoes and, meanwhile, cut the herring fillets into bite-size pieces.

Marinade the cucumber, tomato and parsley in the olive oil and crème fraîche. Season.

As soon as the potatoes are tender, stir them into the salad. Add the herring fillets, sprinkle with the red onion and serve.

‘After a word of grace we dipped our hand into the pot and took out a potato, hot and mealy, and with another we took a nip out of the silvery flank at the herring nearest us. It was a mouthful for a king, Sir!’

From Nether Lochaber by Rev. Alexander Stewart, 1883.