Potato rolls with herring
4 servings
110 minutes
Potato rolls with herring are a refined dish inspired by Japanese sushi but with the northern character of Norway. Tender mashed potatoes enriched with butter serve as the base, replacing traditional rice. Combined with lightly salted Norwegian herring, Korean-style carrots, and beets, it creates an amazing balance of flavors—delicate, salty, and slightly spicy. The nori leaf adds a subtle sea note to the dish, while mayonnaise contributes creamy richness. These rolls are perfect for cold appetizers, delighting both the eye and palate. Serving with wasabi or mustard adds sharpness, highlighting the depth of flavor. This dish will be an original decoration for a festive table and will please culinary experiment enthusiasts.
1
Boil the potatoes until cooked and drain the water, leaving a little.
- Potato: 1 kg
2
Add a lot of butter to the potatoes and make mashed potatoes. The puree should be thick enough. Let it cool.
- Butter: 100 g
3
Fillet the herring without bones and skin, cutting it into long strips.
- Norwegian lightly salted herring: 1 piece
4
Place a sheet of nori shiny side down on the mat. Spread a potato mixture 7-8 mm thick on the nori, leaving about two centimeters from the far edge.
- Dry seaweed nori: 2 pieces
- Potato: 1 kg
5
Lay strips of herring on the potatoes, with a bit of carrot and beet.
- Norwegian lightly salted herring: 1 piece
- Korean style carrots: 100 g
- Korean style beetroot: 100 g
6
Spread 6 mayonnaise using a cornet or simply a spoon over the herring and vegetables.
- Mayonnaise: 100 g
7
Roll it up and chill in the refrigerator for 30 minutes.
8
Slice with a very sharp knife, moistening it in water. Arrange on a serving platter, serve with wasabi or mustard.