Smoked Herring with Potatoes
Smoked herring gently warmed and flaked, served over boiled potatoes with butter and onion, a simple fisherman's supper of the Fundy shore.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Saucepan
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 28 g
- protein
- 24 g
- calories
- 340
Instructions
- 1
Boil the potatoes in salted water until tender, about 15-20 minutes, then drain.
- 2
Melt half the butter in a frying pan and cook the sliced onion until soft and golden.
- 3
Warm the smoked herring gently in a separate pan with a splash of water, or lightly pan-fry it in butter, for a few minutes until heated through.
- 4
Flake the herring, removing any bones.
- 5
Toss the boiled potatoes with the remaining butter and black pepper.
- 6
Serve the herring over or beside the potatoes, topped with the softened onion and parsley.
Chef's tips
Taste the herring before adding any extra salt to the dish, since smoked fish is already well salted.
Ingredient substitutions
- smoked herring → smoked mackerel where herring is unavailable
Storage
Keeps refrigerated up to 2 days.
Reheating
Reheat gently in a covered pan with a splash of water.
Common mistakes to avoid
- •Over-salting the dish before tasting the herring
- •Overcooking the herring, which can dry it out
Serving suggestions
Cooked Smoked Herring with Potatoes?
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