Pembrokeshire Early Potato and Herring Salad
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Ingredients
- 500 g new potatoes
- 4 herring fillets
- 100 g soured cream
- 10 g fresh dill, chopped
- 1 red onion
- 1 tbsp cider vinegar
Nutrition (per serving)
- Calories
- 381 kcal
- Protein
- 24.9 g
- Carbohydrate
- 22.7 g
- of which sugars
- 4.8 g
- Fat
- 20.8 g
- of which saturates
- 6.4 g
- Fibre
- 2.6 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain and leave to cool slightly before halving.
- 2
Meanwhile, grill the herring fillets for 3-4 minutes on each side until just cooked through and flaking.
- 3
Finely slice the red onion and toss with the cider vinegar in a bowl.
- 4
Mix the soured cream with most of the chopped dill, then toss through the warm potatoes and pickled red onion.
- 5
Flake the herring over the top, scatter with the remaining dill and serve warm or at room temperature.
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