RECIPE: Pickled Herring and Potato Salad with Creme Fraiche and Dill

With the burst of warm weather earlier this week, it feels like something must be growing out there, right? Sadly, it’s still a bit soon for those first spring crops to hit the Greenmarkets. Until they do, here’s a terrific recipe that will tickle your taste buds and get you through the last, long stretch of early spring.

With the burst of warm weather earlier this week, it feels like something must be growing out there, right? Sadly, it’s still a bit soon for those first spring crops to hit the Greenmarkets. Until they do, here’s a terrific recipe that will tickle your taste buds and get you through the last, long stretch of early spring (see this and other seasonal recipes in The Edible Brooklyn Cookbook).

Pickled Herring and Potato Salad with Creme Fraiche and Dill
from Peter Berley, local chef
Serves 8-10

2 pounds fingerling potatoes, scrubbed
3 (12 oz) jars pickled herring (like Blue Hill Bay from Acme Smoked Fish)
2 cups creme fraiche
1 lemon, zest finely grated and juice freshly squeezed
1/4 cup chopped fresh dill, plus sprigs for garnish
Salt
Cracked black pepper

1. Place the potatoes in a large pot with salted water to cover and bring to a boil. Cook until tender (about 15 minutes). Drain and let rest until cool enough to handle. Slip potatoes from their skins and slice into 1/2-inch-think rounds.

2. Drain the pickled herring, reserving about 1/2 cup of the brine. In a large bowl, toss the herring with the potatoes, creme fraiche, lemon zest and juice, and chopped dill. Drizzle with a little of the reserved brine and add salt and pepper to taste. Refrigerate until chilled.

3. Serve garnished with sprigs of dill.

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