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  • Soused herring with potato salad and classical trimmings
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    The very best herring is called soused herring.
    By Andreas Viestad

    Soused herring with potato salad and classical trimmings

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    Servings: 4 (AS A STARTER)

    PREPARATION:

     
    • 1

      Place the herring fillets on a plate and sprinkle with salt and sugar.

    • 2

      Cook the almond potatoes until they are tender. Cut into pieces and place in a bowl while they are still warm, along with the dill, mustard and vinegar. Keep turning until everything is mixed in.

    • 3

      Serve the herring with the potato salad, capers, red onion, sour cream and beetroot.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E04 All is Well – If There’s Herring. Bookmark the permalink.
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  • Servings: 4 (AS A STARTER)

    PREPARATION:

     
    • 1

      Place the herring fillets on a plate and sprinkle with salt and sugar.

    • 2

      Cook the almond potatoes until they are tender. Cut into pieces and place in a bowl while they are still warm, along with the dill, mustard and vinegar. Keep turning until everything is mixed in.

    • 3

      Serve the herring with the potato salad, capers, red onion, sour cream and beetroot.

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