Norwegian Herring and Potatoes

Ingredients

• 500g (1.1 lb) herring fillets 500g (1.1 lb) herring fillets
• 1 kg (2.2 lb) potatoes 1 kg (2.2 lb) potatoes
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• Fresh dill, for garnish Fresh dill, for garnish
• Sour cream, for serving Sour cream, for serving
• Pickled beets, for serving Pickled beets, for serving
• Rye bread, for serving Rye bread, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the herring fillets under cold water and pat them dry with a paper towel.
2. 2.
   In a bowl, combine the white vinegar, sugar, and salt to create a marinade.
3. 3.
   Place the herring fillets in the marinade, ensuring they are fully coated. Let them marinate in the refrigerator for at least 2 hours.
4. 4.
   Meanwhile, peel the potatoes and cut them into bite-sized pieces. Boil them in salted water until tender.
5. 5.
   Drain the potatoes and set them aside to cool slightly.
6. 6.
   Once the herring has marinated, remove them from the marinade and pat them dry.
7. 7.
   Heat a frying pan over medium heat and cook the herring fillets for 2-3 minutes on each side until they are golden brown.
8. 8.
   Serve the herring and potatoes together, garnished with fresh dill. Accompany with sliced onions, sour cream, pickled beets, and rye bread.

Treat your ingredients with care...

• Herring — Ensure the herring fillets are fresh and of high quality. If fresh herring is not available, you can use pickled herring as a substitute.
• Potatoes — Choose waxy potatoes such as Yukon Gold or New Potatoes for the best texture. Avoid using starchy potatoes as they may become too soft when boiled.

Tips & Tricks

• For a milder flavor, soak the herring fillets in milk for 1 hour before marinating.
• Add a touch of sweetness to the dish by sprinkling some brown sugar over the cooked herring fillets before serving.
• Serve the dish with a side of Norwegian cucumber salad for a refreshing contrast to the rich flavors.

Serving advice

Serve the Herring and Potatoes as a main course, accompanied by the traditional sides of sliced onions, sour cream, pickled beets, and rye bread. Garnish with fresh dill for an added burst of flavor.

Presentation advice

Arrange the golden-brown herring fillets on a platter, surrounded by the boiled potatoes. Sprinkle fresh dill over the dish for an appealing touch of green. Serve the accompaniments in separate bowls or on the side to allow guests to customize their plates.