Salad of marinated herrings with potato cakes and a sour cr

4 servings

Ingredients

Quantity Ingredient
100 millilitres White Wine Vinegar
100 millilitres Water
100 millilitres Dry Sherry
4 Allspice Berries
1 Bay Leaf
6 Peppercorns
1 Red Onion; (peeled and sliced)
1 teaspoon Caster Sugar
4 Herrings; (gutted, boned and
; filleted)
6 Sprigs Dill
225 grams Potatoes; (cooked and mashed)
Butter; (melted)
25 grams Plain Flour
Salt and Freshly Ground Black Pepper
100 grams Lamb's Lettuce
100 grams Rocket
50 grams Baby Gem
125 millilitres Sour Cream
Fresh Dill; (to garnish)

Directions

MARINADE

POTATO CAKES

1. Make the marinade, put all the ingredients into a saucepan and bring to the boil, then simmer for about 2 minutes. Transfer to a bowl and leave until complete cold.

2. Cut the herrings diagonally into 1½ inch pieces and place in a large bowl. Pour the marinade over the top, cover and refrigerate for at least 24 hours.

3. Preheat the oven to 190ºc. Put all the leaves in a large bowl and mix together well. Make the potato cakes, mix the potatoes, butter and flour together, season and push into an 12 x 9 inches tin (approximately 1 cm/ ½ inch thick). Bake in the oven for 30 minutes or until crispy and golden. 4. Using a round cutter, cut into four circles. Remove from oven, using a small round cutter - cut into four circle, return to the oven for 5 minutes.

5. Put all the leaves in a large bowl and mix together well.

6. To serve, scatter the leaves over four plates, place a potato circle on top and then the marinated herrings. Spoon a little sour cream on the herrings. Season with freshly ground black pepper and garnish with fresh dill.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.

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