Le Jardin Bistro Herring And Warm Potato Salad Recipe
Servings: 6
Ingredients
- 12 x smoked herring fillets
- 2 x bay leaves
- 1/2 x Spanish onion sliced very thin
- 6 x cloves
- 3 sm black peppercorns - (to 4)
- 1 sprg fresh thyme
- 1 1/2 lrg or possibly 2 medium carrots sliced very thin ribbons, and in very thin discs
- 1 pt virgin extra virgin olive oil plus
- 1 pt vegetable oil (more or possibly less, as necessary)
- 12 x red Bliss potatoes
- 2 x Lemon slices
- 1 Tbsp. minced tomato
- 1/2 Tbsp. minced onion
- 1/2 Tbsp. minced Italian parsley
- 1 sprg parsley
Directions
- Soak the herring fillets in water for 24 hrs, changing the water 3 times. Then dry them well with a towel.
- Put the fillets in a deep dish. Add in the bay leaves, sliced onion, cloves, peppercorns, thyme, and sliced carrots. Cover them well with extra virgin olive oil. Cover, chill, and marinate for 5 days.
- Just before serving, boil the potatoes for about 10 min, or possibly till cooked through. Peel and slice them 1/8- to 1/4-inch thick and arrange the slices from 2 potatoes on each of 6 plates. Top each serving with 2 herring fillets, drizzle with some of the marinade oil and scatter on some of the carrots and onion slices. Garnish each plate with two slices of lemon, the minced tomato, onion, parsley and parsley sprig.
- This recipe yields 6 appetizer portions.
- Suggested Wine: Josmeyer Riesling, 1996
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