Herring with sweet potatoes
6 servings
30 minutes
If in the usual herring with potatoes the latter is needed to soften the taste of salt, then if you replace the potatoes with sweet potatoes, the effect is exactly the opposite: the herring becomes more distinct and brighter. Buckwheat honey and mustard sauce help to combine sweet potatoes, which are similar to both pumpkin and carrot, with herring.
1
Peel the potatoes, boil them in salted water. Drizzle with some olive oil, sprinkle with thyme leaves, and place in an oven preheated to 180 degrees for 15 minutes.
- Sweet potato: 3 pieces
- Olive oil: 100 ml
- Thyme: 6 stems
- Salt: to taste
2
Whisk the remaining olive oil into the vinegar with honey, pouring it in a thin stream until a thick sauce forms. Whisk in the mustard, and season with salt and pepper.
- Olive oil: 100 ml
- Apple cider vinegar: 30 ml
- Buckwheat honey: 20 g
- Dijon mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Slice the herring fillet into thin pieces, pour with sauce, and sprinkle with finely chopped herbs. Serve with potatoes.
- Herring fillet: 600 g
- Green onions: 30 g
- Dill: 10 g