Hareng Fumé de la Gaspésie
Smoked herring soaked, warmed in butter with onions and served with boiled potatoes.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Equipment
- •Frying pan
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 18 g
- carbs
- 34 g
- protein
- 26 g
- calories
- 400
Instructions
- 1
Boil the potatoes in salted water until tender.
- 2
Drain the soaked herring and pat dry.
- 3
Cook the onions slowly in half the butter until sweet and golden, about 12 minutes.
- 4
Add the herring and the rest of the butter and warm through for 5 minutes, spooning butter over.
- 5
Grind over pepper and scatter parsley.
- 6
Serve with the hot potatoes and the pan butter poured over.
Chef's tips
Soak in milk if the herring is heavily cured — it softens both salt and smoke.
Ingredient substitutions
- smoked herring → smoked mackerel
Storage
Eat fresh; soaked herring keeps 2 days refrigerated.
Common mistakes to avoid
- •Skipping the soak
- •Frying hard, which dries the fish
Serving suggestions
Cooked Hareng Fumé de la Gaspésie?
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