Pickled Herring with Warm Potatoes, Onions, and Dill
A simple Christmas starter-dinner of pickled herring, warm potatoes, onions, and fresh dill. The tang of vinegar balances the saltiness of the fish.
- Time
- 25 min
- Serving
- 487 kcal
- Ingredients
- ≈ $2.47
- Protein
- 21 g
Ingredients
- 1 Salted herring filletpack 250 g ≈ $4.50 90 g
- 2 Potatoes≈ $2.19 per kg 230 g
- 3 Red onion≈ $3.00 per kg 45 g
- 4 Sunflower oil 10 ml
- 5 Dillpack 50 g ≈ $1.80 6 g
- 6 Vinegar 9% 5 ml
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil potatoes2 in their skins or peeled for 18–20 minutes until tender.
Slice onion into thin half-moons, drizzle with vinegar, and let sit for 5 minutes.
Cut herring into chunks and finely chop the dill5.
Slice the hot potatoes2 into thick pieces and drizzle with oil.
Arrange the herring, onions, and potatoes2 on a plate, sprinkle with dill5 and black pepper.
Tips
- Why it works
- Sprinkle the onion with vinegar 5 minutes before serving so it turns softer and doesn't taste bitter. If you slice it and serve right away, it will be tough and sharp.
- Substitutions
- Instead of red onion, take green or white, the flavor will be milder but the color will change. Replace the vinegar with lemon juice (5 ml) if you have none on hand.
- Common mistakes
- The potatoes are overcooked if they fall apart when sliced or turn gray inside. Cook until just tender and check with a fork.
- Storing and reheating
- Keeps for 2 days in the fridge, but it's best eaten right away. Reheat only the potatoes in a pan for 3 minutes, don't warm the herring and onion.
- Serve with
- Serve with black bread and kvass at Christmas or as a light dinner with beer on a weekday.
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