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Salad with Potatoes and Herring
Instructions
I lay out the products on the work surface. I choose good-quality lightly salted herring of a decent size (300 g) – with firm, dense flesh and no unpleasant smell. It is best to buy "Atlantic herring fillet" in vacuum packaging from a trusted producer. Cheap "salted herring in jars" is often over-salted.
I prepare the herring for cleaning. I wash the carcass thoroughly under cold water and pat it dry with paper towels. With a sharp thin knife I cut off the head. I make a lengthwise cut along the back and the belly. I remove the insides together with the dark film inside (it makes the finished dish bitter). Then I peel the skin off the carcass, starting from the head end – it should come away in a strip. If you are using ready-made packaged herring fillet, skip this step. I cut the herring lengthwise into 2 pieces (or use ready fillet). I remove the backbone with the ribs, separating them from the flesh with my fingers, then carefully take out any remaining small bones with tweezers. As a result I have 2 clean herring fillets, with no bones or skin.
I cut the herring fillet into portion pieces about 8 mm wide. The size matters for a tidy presentation – pieces that are too small get "lost" in the salad, while pieces that are too large are awkward to eat. 8 mm is the happy medium for an attractive look and comfortable eating.
I peel the fresh carrot (1 piece, 115 g) and cut it into small even cubes of about 5 mm – an even texture, with all the salad ingredients cut to a similar size.
I sauté the carrot in olive oil (1 tbsp from the total 50 ml). On a hot pan I fry the carrot cubes for 5-7 minutes until soft and lightly golden. Sautéed carrot gives a sweet "caramelised" taste that balances the saltiness of the herring. Without sautéing, the carrot would stay firm and bland in the finished salad.
I boil the potatoes (3 pieces, 370 g) in their skins in lightly salted water for 20-25 minutes until fully soft (easily pierced with a knife). Alternatively, bake the potatoes in the oven at 180°C for 40-50 minutes. I cool them completely in cold water for 30 minutes, then peel. I cut each peeled tuber in half lengthwise, then slice into 5-7 mm pieces. I try to keep the size of the potato slices roughly matching the size of the herring pieces (8 mm) for the look of the salad.
I combine the sliced herring with the sliced potato in a large salad bowl. I mix gently with a silicone spatula – do not crush the potato, so it does not turn into a purée.
I add the cooled sautéed carrot to the herring and potato in the bowl. Again I mix gently with a silicone spatula – the carrot should be evenly distributed among the pieces of herring and potato. Do not crush the ingredients – the potato turns to purée easily if mixed too hard.
I prepare the fresh apple. I peel the fruit, remove the seeds and the tough core segments. I cut it into thin slices of 3-5 mm. Right away I sprinkle the apple slices with lemon juice (1 tsp) so they do not darken from oxidation. I add the apple slices to the rest of the ingredients.
I wash the parsley (3 sprigs) and green onion (2 sprigs) thoroughly and chop them finely with a knife. I add all the greens to the salad – they give a fresh note and a pretty splash of colour.
I make the garlic-and-olive-oil dressing. In a small mortar or a small bowl I grind the garlic cloves (2 pieces) with a pinch of salt with the pestle to a paste. Alternatively, grate the garlic on a fine grater. I pour in the olive oil (the remaining 49 ml) and grind it together thoroughly. I add ground curry on the tip of a knife – it gives the sauce a golden colour and a subtle "Indian" aroma. I mix thoroughly until smooth.
I add the olives or capers (1 tbsp) to the salad – they give a Mediterranean note. I salt to taste (remember, the herring is already salty, add carefully) and add pepper. I pour the prepared garlic-and-olive-oil dressing over the salad and mix gently.
The salad with potatoes and herring is ready! I let the salad rest in the refrigerator for 1-2 hours under cling film – this way it soaks up the aromatic sauce and becomes even tastier. I serve it chilled on a nice flat plate as a starter, or in individual portion ramekins.
Tips
- 1
Be sure to add fresh apple – it gives that characteristic "Danish" freshness and balances the saltiness and richness of the herring.
- 2
Sauté the carrot first – "caramelised" carrot tastes better than raw or boiled in this salad.
- 3
Let the salad rest for 1-2 hours in the refrigerator – the "secret" to the right flavour, as it soaks up the sauce. On a similar principle I make herring under a fur coat.
- 4
Sprinkle the apple with lemon juice right after slicing – it will not darken from oxidation.
FAQ
Which herring should I choose for the salad? +
The best choice is lightly salted Atlantic herring in vacuum packaging from a trusted producer. A carcass of 300-400 g is the optimal size for salads. The flesh should be silvery-pink, with no yellow patches (a sign of oxidation). The smell should be a neutral "sea" smell, not a sharp fishy one. Ready packaged fillet saves time on cleaning. Not suitable: salted iwashi, small salted sprats and smoked herring (it changes the taste of the salad). For a "Russian" version, use fatty Atlantic herring or Caspian herring. Fatty herring with roe is especially tasty in the salad.
Can I replace the herring with another fish? +
Yes, there are options for a fish salad with potatoes. Lightly salted mackerel (a richer, more tender option), lightly salted salmon (a more "premium" option for a festive table), lightly salted trout (a tender alternative), pink salmon (a budget "salmon-family" option), smoked salmon (a more "gourmet" smoky flavour), or canned tuna in its own juice (a simple, quick option). Each fish gives its own character. Herring is the "classic" of the Soviet-era salad because of its bright salty taste and affordable price. For a premium version, use salmon or trout in thin slices.
How long does the finished salad keep? +
The finished salad keeps in the refrigerator for up to 24 hours in a tightly closed container – any longer and the apple will darken and the sauce will be fully absorbed. On the second day the taste is still good, but the presentation is worse. Ideally, serve it 1-2 hours after making (so it soaks up the sauce). Do not leave it at room temperature for more than 1 hour – herring and potato spoil quickly. Do not freeze it – the potato and apple fall apart on thawing. Make it in portions for the gathering, with nothing left over.
What should I serve the salad with potatoes and herring with? +
It is ideal as a festive starter for a gathering – serve it alongside cold meat platters (baked pork, ham, smoked chicken), pickled vegetables and a fish platter (salmon, mackerel). As part of a main course, serve it with a hot soup (solyanka, borscht) as a light fish salad. Among starters, it goes with black Borodinsky bread and butter (a Russian classic), potato pancakes and pickled cucumbers. For drinks, serve ice-cold vodka (a Russian classic with herring), light or dark beer, a dry white wine (Riesling, Chardonnay) or a dry sparkling wine (Prosecco). For the New Year or Easter table, it works as a lighter European-style alternative to "herring under a fur coat".
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