Easily Good Eats<\/a>\u00a0(a collection of recipes), both blogs by the same author, a real herring connoisseur, who I hope, will decide one day to write a herring cookery book. (I am already queueing up for a signed copy!).<\/p>\nTIPS: As you might have noticed on the photo, I have added some brine pickled cucumbers (also known as \u201cfermented cucumbers\u201d or “sour cucumbers”). They are not obligatory but their sour taste goes perfectly well with this salad. You can find them in Central and Eastern European grocery shops. In order to make sure you don\u2019t buy vinegar-pickled cucumbers, make sure the water in the jar is slightly \u201ccloudy\u201d and there is a whitish sediment on the bottom. Sometimes they are also sold in plastic bags, in the refrigerated section (these are often better). Then you know they are brine-pickled, not vinegared.<\/p>\n
Important: do not throw the salty cucumber brine! It’s perfect against hangover.<\/p>\n
If your country doesn’t have a pickled herring-eating tradition, look for Polish or Russian grocery shops, where it’s one of the most sought after – hence often available – products. Herrings usually labelled “matjes”, “matjas” or something similar are packed with oil, not vinegar (it’s easy to see even if you don’t understand the ingredients). A small amount of vinegar is always included, but the oily liquid is the sign this is the good herring for this salad.<\/p>\n
Do not use red onion here. It’s too delicate and simply doesn’t stand the strength of the herring taste. White, strong onion or shallot are the only possible options.<\/p>\n
In my opinion this salad doesn’t need to swim in mayonnaise, so as you can see on the photo above, its small amount it simply adds some creaminess.<\/p>\n
Preparation: 30 minutes + min. 2 hours chilling in the fridge<\/em><\/p>\nIngredients (serves 3 as a main dish):<\/em><\/p>\n400 g\/about 14 oz \u00a0cured herrings in oil<\/em><\/p>\n1 medium onion<\/em><\/p>\n1 kg\/about 2 lbs potatoes<\/em><\/p>\n(3 medium brine pickled cucumbers)<\/em><\/p>\na couple of tablespoons mayonnaise (add 1 teaspoon mustard if you have bland mayonnaise)<\/em><\/p>\npepper, salt<\/em><\/p>\n(dill)<\/em><\/p>\nCook the potatoes, peel them and cut into bite-sized pieces.<\/p>\n
Drain the herring, cut it into bite-sized pieces too.<\/p>\n
Do the same with brined cucumbers, if using.<\/p>\n
Chop the onion.<\/p>\n
Combine the herring, the warm potatoes, the mayonnaise, add salt, pepper, the onion and put into the fridge for at least 2 hours.<\/p>\n
Serve very cold.<\/p>\n","protected":false},"excerpt":{"rendered":"
Few things are as refreshing and at the same time filling as chilled pickled herring and potato salad. Well, maybe only the same salad including…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,69,183],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14503"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14503"}],"version-history":[{"count":20,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14503\/revisions"}],"predecessor-version":[{"id":14530,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14503\/revisions\/14530"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14503"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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Few things are as refreshing and at the same time filling as chilled pickled herring and potato salad. Well, maybe only the same salad including brined cucumber for an extra sour cooling touch… Last weekend I went on a short grocery shopping trip to Germany and brought back some delicacies I cannot find neither in Switzerland nor in France. Some, as pickled herring in oil or vinegared herring in creamy sauces, do exist here, but they do not hold a candle to the ones found in Germany or Poland. The pickled herring I used in this salad was the plumpest and\u00a0fattest I have had for ages and all the herring amateurs know how these two characteristics are crucial in good quality herrings.<\/p>\n