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Herring and Potato Salad
with Brown Butter

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Yield: 6 - 8 Servings

Ingredients:

  • Salt

  • 2 lbs Yukon Gold Potatoes 

  • 2 Tbsp Unsalted Butter

  • 1 Spring Onion

  • 6 Tbsp Crème Fraîche 

  • 2 tsp Horseradish Sauce

  • 1 tsp finely grated Lemon Zest

  • 1 Tbsp fresh Lemon Juice

  • 3/4 tsp Kosher Salt, more to taste

  • 1/2 tsp Black Pepper

  • 1/4 lb Pickled Herring, sliced 1/4-inch thick

  • 1/4 Cup finely chopped Chives

  • Potato Chips, crumbled, for serving 

Step 1:

Bring a large saucepan of salted water to boil. Drop in Potatoes, turn down heat to medium and cook until tender, about 25 minutes. Drain, allow to cool and cut into 1-inch chunks. Place in a large bowl.

 

Step 2:

Melt Butter in a small skillet over medium-low heat. Cook until Butter turns golden brown,
2 to 3 minutes. Let cool.

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Step 3:

Slice dark greens from Onion and cut some into slivers for garnish. Trim roots and discard. Cut bulb in half lengthwise and slice into slivers (about ¼ cup).

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Step 4:

In a bowl, whisk together Crème Fraîche, Horseradish, Lemon Zest and Juice, Kosher Salt and Pepper.

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