Herring, Potato and Watercress Salad
4 servings
30 minutes
Salad with herring, potatoes, and watercress is a harmony of traditional Russian flavors with a touch of freshness. Historically, herring was an indispensable part of Russian feasts, and combined with tender potatoes, it creates a hearty and rich dish. Olive oil and mustard add zest, while watercress refreshes the composition with its crunchiness. This salad is excellent as a standalone dish or as a side to main courses. Its balance of flavors makes it versatile — suitable for both festive tables and cozy home dinners. The combination of the softness of potatoes and the spiciness of horseradish makes it truly unforgettable.
1
Mix mustard, mustard powder, three tablespoons of olive oil, chopped shallots, and grated horseradish, seasoning the mixture to taste with salt, pepper, and a pinch or two of sugar.
- Wholegrain mustard: 0.5 tablespoon
- Mustard powder: 0.5 teaspoon
- Olive oil: 50 ml
- Shallot: 1 head
- Horseradish: 5 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Sugar: pinch
2
Boil the potatoes until cooked. Once ready, drain the water, let it cool slightly, and depending on the variety, peel and cut into halves or large slices. Pour sauce over the potatoes and set aside temporarily.
- Potato: 400 g
- Olive oil: 50 ml
3
Cut the fillet into small pieces and gently mix with the potatoes and sauce.
- Herring in red wine sauce: 300 g
4
If the leaves of the cress salad are large, cut them into convenient pieces for the salad, drizzle with olive oil, and toss with your hands to distribute the oil over the greens. Arrange on plates and top with potatoes, herring, and sprigs of dill.
- Garden cress: 1 bunch
- Olive oil: 50 ml
- Dill: 15 g
