Name: Fried herrings with curried potato salad
Yield: Serves 4
Ingredients: 20 g bunch of fresh dill, fronds roughly chopped; 1 free-range egg, well beaten; 4 medium herrings, scaled and filleted; 50 g unsalted butter; 400 g baby new potatoes, skins on; 2 good teaspoons medium curry powder; 1½ teaspoons caster sugar; 1 tablespoon German mustard or French’s hot-dog mustard; 20 ml (1 tablespoon plus 1 teaspoon) white wine vinegar; 40 g plain Ready Brek, seasoned with 1 teaspoon flaked sea salt; 50 ml olive oil; 1 teaspoon flaked sea salt; 1 small red onion, finely diced; 150 ml sunflower oil; a splash of sunflower oil; 2 free-range egg yolks

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I cooked this in Stockholm, in a van famous for its herrings. Oddly enough, curry powder crops up quite a lot in the Swedish storecupboard, so I decided to incorporate it into a potato salad. The meal used to coat the herrings was very fine when compared to the oats I normally fry them in at home, so I have suggested Ready Brek for the oatmeal preparation instead.

You can make the mayonnaise by cheating with some shop-bought to which you then add an extra egg yolk, mustard and vineg