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Recipe: Grilled herring with potato salad

19 September 2017 at 11:11


This dish is equally good with mackerel as it is with herring so follow the seasons. Both fish are in season now.

The potato salad can either have a mayonnaise dressing with herbs or an oil and vinegar based one. Either way, using lovely fresh new season potatoes makes this a lovely first course or lunch dish. I have finished this with crème fraiche.


250g new potatoes
2 tblsp white wine vinegar
2 shallots chopped finely
1 tblsp chopped dill or flat parsley
1 tblsp crème fraiche
Squeeze of lemon juice
4 herrings, filleted
Salt and pepper and a little oil


  1. Cut the potatoes into small chunks and place in a pan and cover with cold water, bring to the boil add a little salt and simmer for 5-8 minutes until the potatoes are just cooked but are still firm.
  2. While they are cooking place the chopped shallots in a small pan with the vinegar and bring to a boil and simmer until the vinegar has nearly evaporated. Set aside.
  3. As soon as the potatoes have cooked strain them through a colander and once all the water has gone tip over the hot shallots and gently mix through allowing the hot vinegar and shallots to permeate the warm potatoes.
  4. Allow to cool and gently mix through the chosen herbs and crème fraiche season and add lemon juice if needs be.
  5. Make diagonal slashes in the herring and bathe in olive oil and a little black pepper and grill quickly under a hot grill or in a griddle pan, colouring lightly on both sides. This should take about 5 minutes.
  6. Serve immediately.