Herring with dill and mustard potato salad
Method
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For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.
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For the potato salad, cut the cooked potatoes in half and place into a large bowl.
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In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat.
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Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges.
Ingredients
For the herring
- 100ml/3½fl oz water
- 2 limes, juice only
- 100ml/3½fl oz white wine
- 1 tsp white peppercorns
- 2 bay leaves
- 1 tbsp white wine vinegar
- 1 tsp salt
- 4 x 100g/3½oz herring fillets
For the potato salad
- 250g/9oz cooked new potatoes
- 100ml/3½fl oz mayonnaise
- 1 tbsp chopped fresh dill
- 1 tbsp wholegrain mustard
- ½ lemon, juice only
- ½ tsp curry paste
- salt and freshly ground black pepper
To serve
- few sprigs fresh dill
- lemon wedges
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