“Scandi” Friday with Hot Pickled Herrings
and a Dill Pickle Potato Salad Recipe
It’s a bit of an IKEA post today…..blonde and bleached wood, candles, white plates, sleek cutlery, dill pickles, coriander, lemons, SAAB convertibles, red and white enamel pans, herrings, dill pickles and potato salad, yes, it’s my regular Fish on Friday post but with a very Scandinavian flavour. As part of Fish is the Dish’s Healthy Happy Hearts challenge, where we have to eat fish twice a week, as well as John of Delish Fish’s Omega 3 Rich drive, to encourage us all to eat more Omega 3 rich fish, I have come up with a stunner; a clean tasting dish of hot pickled herrings and potato salad with dill pickles and eggs, a bit of a classic in Northern European parts, and one of my favourite ways of eating fish as a salad. The recipe is TWO recipes, one for Scandinavian Potato Salad with Dill Pickles and Eggs, as well as a recipe for Hot Pickled Herrings – just chuck them together and you are rewarded with the beautiful dish you can see in my photos. The herring recipe is based on my mum’s soused herrings, but, I have tweaked her pickling liquor and added a few “wild card” ingredients, such as coriander seeds and dry white wine.
I have called this recipe Scandinavian, but in fact you will see this classic herring salad on Poland, Germany, Holland, Russia, Austria, Latvia and France, plus other Baltic and Eastern Block countries. The inspiration for this salad came from two sources, my mum’s soused herring and South African pickled fish recipes, as well as a lunch I had recently in the Leclerc cafeteria in France, where they serve a similar salad. The combination of potatoes doused in a creamy herb and Dijon mayonnaise with sliced red onions, sweet dill pickles and soft oily herrings is just too tempting for me to refuse, and it’ such a “clean” flavoured salad too, as well as being packed FULL of omega 3 oils, in the fish. The frozen herrings that John sent me were to quote my (hard to please) husband “outstanding”. The herrings were already pin-boned and filleted, which saves SO much time.
You can make this potato salad recipe whether you have (or want) herrings or not, as it is almost a meal in itself and is fabulous when served alongside smoked sausage, cold cuts, ham and all types of charcuterie. It’s perfect as an accompaniment with fish and seafood, and packs well for picnics and lunch boxes. The “dressing” in the potato salad is a mixture of Mayonnaise de Dijon and a tablespoon of dill pickle liquor – the liquor makes a loose mayonnaise dressing that is lighter and cleaner in taste and texture. I LOVE the combination of chives, dill and parsley, and make sure you use white pepper for a real “Scandi” flavour too.
Anyway, that’s enough waxing lyrical, the recipes for the potato salad and the herrings are below, it’s time for me to prepare tea now and have a glass of “weekend” wine! Have a lovely weekend, and see you soon, Karen
I am also entering this into my own Herbs on Saturday Challenge as it is packed with fresh herbs!