Dutch Herring Salad with Pickled Onion and Apple
One portion, 23 minutes, and only 8 minutes of chopping. Roughly £2.60 a portion.
Per portion
Calories from protein 19%, carbs 54%, fat 27%. Estimated from the ingredients.
Roughly £2.60 a portion.
Method
- 1
Boil the baby potatoes for 15 minutes until a knife slides in easily, then drain and cool slightly. Dice one and halve the other.
- 2
While the potatoes cook, toss the red onion with the vinegar, the sugar and a pinch of salt, and leave to quick-pickle for 10 minutes, then drain.
- 3
Pat the herring fillets dry and leave them whole.
- 4
Keep back a pinch of the chives, then mix the soured cream with the Dijon mustard and the rest of the chives to make a light dressing.
- 5
Toss the diced potato, apple and most of the pickled red onion with the dressing.
- 6
Season to taste, then serve the salad with the herring fillets, the halved potato and the rye bread alongside, with the rest of the pickled onion over the herring and the reserved chives scattered over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/dutch-herring-salad-with-pickled-onion-and-apple/
