Crispy Herring & Potato Salad

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 lb fresh herring fillets
• 1.5 lb small waxy potatoes
• 1/2 cup rye flour
• 3 tbsp unsalted butter
• 2 tbsp neutral oil
• 1 medium English cucumber
• 1 small red onion
• 1/2 cup chopped fresh dill
• 2 tbsp capers
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 small head butter lettuce leaves

Instructions

1. 1Scrub the potatoes and place them in a large pot of cold salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook until a knife slides in easily, about 15 to 20 minutes depending on size.
2. 2Drain the potatoes and let them steam-dry in the colander for 5 minutes. While still warm, slice into thick rounds and transfer to a large mixing bowl.
3. 3Pat the herring fillets completely dry with paper towels and season both sides lightly with salt and pepper. Dredge each fillet in rye flour, shaking off the excess so only a thin even coat remains.
4. 4Heat the butter and oil together in a large skillet over medium-high heat until the butter foams and smells nutty. Lay the floured herring in the pan without crowding and cook until the underside is deep golden and crisp, about 3 to 4 minutes.
5. 5Flip the fillets carefully and cook the second side until equally crisp and the fish flakes easily, another 2 to 3 minutes. Transfer to a plate lined with paper towel and keep warm.
6. 6While the fish rests, thinly slice the cucumber into half-moons and the red onion into paper-thin rings. Add both to the warm potatoes along with the chopped dill and drained capers.
7. 7In a small bowl whisk together the sour cream, Dijon mustard, lemon juice, white wine vinegar, salt, and several grinds of pepper until smooth and pourable.
8. 8Pour the dressing over the potato mixture and fold gently so every piece is coated but the potatoes stay intact. Taste and adjust salt or lemon as needed.
9. 9Arrange butter lettuce leaves on four plates or in shallow bowls to form a light bed. Spoon the warm potato salad over the lettuce.
10. 10Break the crispy herring into large rustic pieces and nestle them on top of each salad. Finish with an extra scatter of fresh dill and serve at once while the fish is still crackling.