Herring with mustard, dill and potatoes is a Scandinavian favourite. This one has an unusual kick of curry powder.
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
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
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.
For the potato salad, cut the cooked potatoes in half and place into a large bowl.
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.
Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges.
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