Best Herring And Potato Salad With Brown Butter Recipes

LE JARDIN BISTRO HERRING AND WARM POTATO SALAD

Le Jardin Bistro Herring and Warm Potato Salad image

Provided by Food Network

Yield 6 appetizer portions.

Number Of Ingredients 14

Ingredients

12 smoked herring fillets
2 bay leaves
1/2 Spanish onion sliced very thin
6 cloves
3 to 4 small black peppercorns
1 sprig fresh thyme
1 1/2 large or 2 medium carrots sliced very thin ribbons and in very thin discs
1 pint virgin olive oil plus 1 pint vegetable oil (more or less, as necessary)
12 red Bliss potatoes
2 Lemon slices
1 tablespoon chopped tomato
1/2 tablespoon chopped onion
1/2 tablespoon chopped Italian parsley
1 sprig parsley

Steps:

Soak the herring fillets in water for 24 hours, changing the water 3 times. Then dry them well with a towel.
Put the fillets in a deep dish. Add the bay leaves, sliced onion, cloves, peppercorns, thyme, and sliced carrots. Cover them well with olive oil Cover, refrigerate, and marinate for 5 days.
Just before serving, boil the potatoes for about 10 minutes, or until cooked through. Peel and slice them 1/8 to 1/4-inch thick and arrange the slices from 2 potatoes on each of 6 plates. Top each serving with 2 herring fillets, drizzle with some of the marinade oil and scatter on some of the carrots and onion slices. Garnish each plate with two slices of lemon, the chopped tomato, onion, parsley and parsley sprig.
Suggested Drink: Josmeyer Riesling, 1996.

HERRING-AND-POTATO SALAD WITH BROWN BUTTER

Herring-and-Potato Salad With Brown Butter image

Provided by Melissa Clark

Categories easy, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Salt
2 pounds Yukon Gold potatoes
2 tablespoons unsalted butter
1 spring onion
6 tablespoons crème fraîche
2 teaspoons horseradish sauce
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper
1/4 pound pickled herring, sliced 1/4-inch thick
1/4 cup finely chopped chives
Potato chips, crumbled, for serving

Steps:

Bring a large saucepan of salted water to boil. Drop in potatoes, turn down heat to medium and cook until tender, about 25 minutes. Drain, allow to cool and cut into 1-inch chunks. Place in a large bowl.
Melt butter in a small skillet over medium-low heat. Cook until butter turns golden brown, 2 to 3 minutes. Let cool.
Slice dark greens from onion and cut some into slivers for garnish. Trim roots and discard. Cut bulb in half lengthwise and slice into slivers (about 1/4 cup).
In a bowl, whisk together crème fraîche, horseradish, lemon zest and juice, kosher salt and pepper.
Add the onion, herring and chives to the potatoes. Toss the crème fraîche dressing with the potato mixture and combine well. Pour the butter over the mixture and toss gently. Garnish with potato chips and onion greens.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams, TransFat 0 grams