Name: Potato and Herring Salad
Yield: Serves 2 as a starter or side dish
Ingredients: 2 tablespoons mayonnaise; 2 Granny Smith apples, peeled and thinly sliced (sprinkled with lemon juice to prevent discoloring); 4 rollmops herring fillets, from a jar (save the liquid); ½ bunch of dill, finely chopped; Salt and pepper, to taste; 2 tablespoons capers; 2 tablespoons crème fraîche; 1 small red onion, thinly sliced into rings; 2 teaspoons horseradish; Worcestershire sauce, to taste; 1½ cups (240 g) baby potatoes

Preparation info

Serves
2
as a starter

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Salad

1½ cups (240 g) baby potatoes
4 rollmops herring fillets, from a jar (save the liquid)

Side dish
Fish course
Pescatarian
Gluten-free

Method

To make the potatoes: Boil the baby potatoes in plenty of salted water until fork-tender. Drain them in a colander and allow them to cool to lukewarm before cutting them in half.
To make the dressing: Combine the horseradish, crème fraîche, and mayonnaise in a bowl and stir through 1 tablespoon of the herring liquid. Season with salt, pepper, an

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Ingredients

Salad

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