Kosher pickled herring potato salad recipe
Considered a delicacy in Europe, this cured fish goes nicely with the creamy and velvety taste of new potatoes. A delicious dish, well worth trying.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 220 calories / serving
Ingredients
- 500g potatoes – cut in half
- a few cherry tomatoes, to garnish
- 260g Rollmop herrings, drained and cut into 2 cm pieces
- 3 tablespoons mayonnaise lite
- 1 teaspoon horseradish sauce
- zest and juice ½ lemon
- 4 tablespoons fresh dill
- 1 tablespoon capers
- sea salt
- freshly ground black pepper, to taste
To garnish
- sprigs of fresh dill
- slices of lemon
Each serving contains
- Energy
- 925kJ 220.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 28.0gProtein 6.4gFibre 2.4g
Method
- Cook the potatoes in a saucepan of boiling water until soft – this will take about 15 minutes. Drain and set aside.
- Mix the cherry tomatoes and rollmops together. Combine the mayonnaise, horseradish sauce, zest and juice of lemon, dill, capers and season well.
- Stir the potatoes into the tomato and rollmops and coat with the mayonnaise mixture. Transfer to a salad bowl. To serve, garnish with sprigs of dill and slices of lemon.
- *Some Kosher products may only be available in limited stores.
