Herring in baked potatoes
4 servings
40 minutes
Recipe from Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.
1
Wash the potatoes thoroughly with a brush, dry them but do not peel. Season with salt and pepper, coat with honey and oil, and place on foil. Add a sprig of rosemary nearby and wrap the foil into an envelope. Bake the potatoes in a preheated oven at 180 degrees for 30-50 minutes (depending on the size of the tuber).
- Potato: 120 g
- Salt: to taste
- Ground black pepper: to taste
- Honey: 15 g
- Unrefined sunflower oil: 20 ml
- Rosemary: 1 sprig
2
Remove the potato from the oven and let it cool. Cut in half and scoop out the flesh with a spoon to create a 'dish' from the skin with some flesh remaining.
3
Mash the raw potato flesh with a fork. Add finely chopped red onion, diced cucumber, chopped dill, and season with fragrant oil.
- Red onion: 5 g
- Cucumbers: 10 g
- Dill: 5 g
- Unrefined sunflower oil: 20 ml
4
Cut half of the herring fillet into small cubes and the other half into slices for decoration. Add the herring to the filling with mashed potatoes, season with fragrant oil, and drizzle with lemon juice.
- Herring: 80 g
- Unrefined sunflower oil: 20 ml
- Lemon juice: 5 ml
5
Fill the potato halves with the filling, garnish with slices of herring, green onion feathers, or dill.
- Herring: 80 g
- Dill: 5 g