RECIPE: PAN-FRIED HERRING WITH “BROKEN” POTATO SALAD, HERBED OIL AND CAPERBERRIES

herring smørrebrød open-faced sandwich lunch restaurant copenhagen

In the autumn ’smørrebrød’ should be more flavourful and filling. Maybe that is why this pan-fried herring with ’broken’ potato salad, herbed oil and caperberries is one of our most popular specials in September and October.

Autumn calls for slightly heavier dishes and our regulars love this flavourful version of the classic pan-fried herring.

PAN-FRIED HERRING WITH “BROKEN” POTATOES, HERBED OIL AND CAPERBERRIES

Ten servings

Pan-fried herrings
10 herring fillets (approximately 1 kilo)
1 bunch of dill, chopped finely
10 tsp Dijon mustard
Salt & pepper
Dark rye flour

’Broken’ potato salad
15 small potatoes
Creme of
1 dl mayonnaise (preferably home-made)
½ dl sour cream 38 %
20 grams of horseradish, grated
2 tbsp Dijon mustard
1 onion, chopped finely
Chives, chopped finely
Salt & pepper

Herbed oil
1 dl olive oil
1 handful of herbs (whatever you have in your fridge)
Salt & pepper
Sugar and vinegar

Garnish & to serve
Chives, chopped finely
Caperberries, halved
10 slices of dark rye bread
Butter

Herbed oil
Blend the olive oil with the herbs. Adjust the taste with salt and pepper and round it of with touch of sugar and vinegar.
The herbed oil will keep about two weeks in the fridge.

”Broken” potato salad
Mix all the ingredients for the creme for the potato salad. Add salt and pepper to your liking.
Boil the potatoes, leaving them with a bit of bite. Let them cool off and ‘break’ them with your hand. Mix the potatoes in the crème.
The potato salad will keep for two to three days in the fridge.

Pan-fried herrings
Cover the kitchen table with plast foil and place the herrings on the foil – spread out and with the skin side downwards.
Stir the dill with the Dijon mustard and butter the inside of the herrings with the mixture. Add salt and pepper. Fold the herrings and turn them in the dark rye flour.
Fry the herrings on both sides in butter in the pan – about two minutes on each side.

To serve
Place the herrings on individual plates and place the potato salad on top. Drizzle a circle of herbed oil around the herring. Garnish the potato salad with chives and caperberries.
Serve with rye bread and butter on the side.

Drinks
We recommend a home-made aquavit and a chilled Bombay IPA from Nørrebro Bryghus for the pan-fried herring.

TIP 1
Make the herbed oil and the ’broken’ potato salad in advance (e.g. the day before) and put them in the fridge. Then you only need to concentrate on frying the herring when you want to serve the dish.
Remember to take the herbed oil and the potato salad out of the fridge one hour before you intend to serve it, in order for it to have room temperature when served.

TIP 2
Make a double portion of the ’broken’ potato salad if you want a more filling lunch dish.

This recipe was developed by our Head Chef, Jimmi Bengtsson.