Marinated herring and potato salad

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by: KillBunny






Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".




ingredients

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serves: 4

1 tablespoon salt

1 1/2 teaspoons sugar

3/4 teaspoon crushed white peppercorns

8 oz (225 g) prepared herring fillets

Olive oil, to cover

1 lb (450 g) new potatoes (scraped)

3 tablespoons chopped chives

Freshly ground black pepper

Nutrition Facts
Marinated herring and potato salad

Servings Per Recipe: 4

Amount per Serving

Calories: 176

  • Total Fat: 5.3 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 34 mg
  • Sodium: 1851.8 mg
  • Total Carbs: 19.8 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 2.9 g
  • Protein: 12.2 g
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preparation

1.  With the back of the fish facing you, make a cut behind the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife.

2.  With the knife still in place, turn it toward the tail and start to cut away the fillet. As soon as the whole blade of the knife is underneath the fillet, put your other hand flat on top of the fish and cut it away in one clean sweep, keeping the knife as close to the bones and as flat as possible.

3.  Lift off the fillet, then turn the fish over and repeat the princess.

4.  At least 2 days before you want to serve this, mix together the salt, sugar, and crushed white pepper to make a dry cure. Layer the herring fillets in a shallow dish, sprinkling each layer generously with the dry cure mix. Cover with plastic wrap and leave in the refrigerator for 24 hours, turning the fish once, after 12 hours.

5.  The next day, cut the herring fillets slightly on the diagonal into long, thin strips. Pack them into a large, airtight glass container (a canning jar is ideal) and pour in enough olive oil to cover. Refrigerate for at least another 24 hours before serving.

6.  To serve, cook the potatoes in vvell-salted boiling water (1 teaspoon of salt to every 2 1/2 cups/600 ml of water) for 15 minutes, until tender. Drain and cut lengthwise into quarters.

7.  Put the warm potatoes into a bowl with the herring strips, chives, and 3 tablespoons of olive oil. Toss together.

8.  Pile the salad into the center of four large plates and grind a little black pepper over the top. Serve while the potatoes are still warm.

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