Herring Rollmop Potato Salad
Written by: Rachel Phipps
1. Place the potatoes in a pan of cold salted water and bring to the boil over a high heat. Once the water is boiling, cook the potatoes for 15-20 minutes, or until cooked through. Drain and set aside to cool.
2. Meanwhile, place the red onion in a small bowl and soak with cold water. This will remove some of the sharpness from the raw onion.
3. To make the dressing, in the bottom of a large bowl whisk together the mustard, white wine vinegar and the extra virgin olive oil along with a generous amount of salt and pepper.
4. Halve the potatoes a mixture of lengthways and horizontally to create different sizes to add interest to the potato salad. Toss the potatoes along with the sliced cocktail gherkins in the dressing until they are well coated. Spoon the potatoes onto a large serving platter.
5. Dollop the creme fraiche onto the plated potatoes, and sprinkle over the red onion slices, drained and patted dry on a piece of kitchen paper.
6. Remove the rollmops from the brine and unroll them on another piece of kitchen paper, removing the sliced onion from the middles, if present. With a sharp knife split each herring down the middle into two fillets, and slice each fillet into bite sized pieces on the diagonal. You may wish to slice off any fins that remain attached to the fish skin.
7. Scatter the herring pieces over the salad, followed by a handful of fresh dill, roughly torn into fronds, and another few grinds of black pepper.
Available in store
- 800g new potatoes
- 1 very small red onion, finely sliced into half moons
- 3 tbsp Dijon mustard
- 3 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 40g cocktail gherkins, sliced
- 150g soured cream
- 3 large herring rollmops
- handful fresh dill
- salt and pepper