Monday, June 27, 2016

Smoked Herring and Potatoes

When we were in France a couple of years ago, there were quite a few dishes on various restaurant menus we had never experienced but found a great affinity for once we ordered and tasted them. One of the most memorable was smoked herring and potatoes. When we returned to the US I quickly set out to recreate a good version with whatever ingredients I could find. Luckily Tokyo Fish Market in Berkeley happened to carry a smoked herring so I started buying it when hankering for the dish.

I based this version on a couple of recipes, including one that came on the herring package itself but mostly on this one here.

*NOTE: Although you could use the herring straight from the package, I find it best to marinate it in the frig over a day or three in sunflower oil.





Ingredients
(1-3 days ahead)
1/2 pound deboned smoked herring
1 cup sunflower oil

1 small onion, diced
1/4 teaspoon kosher salt
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 pound fingerling potatoes, scrubbed left unpeeled
2 tablespoons extra virgin olive oil
Handful of fresh summer savory, chopped


Directions
A day or three ahead of making (see *NOTE above), marinate the herring in the frig submerged in sunflower oil. When ready to prepare the dish, remove from the herring from frig and from the oil, chopping into 1-inch pieces
In a medium salad bowl, combine the onion, salt, mustard, and lemon juice. Let rest to take the edge off the onion.
Place the potatoes in a pan of cold water. Cover, bring to a low boil, and cook for 12 minutes, or until cooked through and tender (test with the tip of a knife). Drain and let rest until just cool enough to handle, then slice into 1/2-inch rounds.
Whisk the olive oil into the onion mixture. Add the potatoes and toss to coat. Add the fish and herbs, and stir gently to combine. Serve immediately for a warm dish; any leftovers can be eaten cold the next day, with the optional addition of butterhead lettuce.