Herring with Onion and Potatoes
This dish is perfect for gatherings with friends or a last-minute meal when you’re too tired to cook. Starchy, crumbly potatoes make the perfect foil for the oily, salty herring. The perfect accompaniments – indeed, the only acceptable ones – are dense black bread and ice-cold vodka.
- 4 to 5 potatoes cut into quarters
- 1 mildly salted Atlantic herring gutted, with its head removed
- 1 onion sliced into rings or half-rings
- 1 to 2 tbsps vegetable oil
- 1 tbsp vinegar
- 2 to 4 tbsp butter
- Handful dill finely chopped
- Add potatoes and salt to a pot of water and set on stove to boil until ready, about 20 minutes.
- Cut the herring into 1 ½-inch thick steaks and arrange them on an oval plate. Spread the onion on top, then pour vegetable oil and vinegar over it.
- Meanwhile potatoes should be fully cooked. Drain the water, add butter and dill to the pot with potatoes and mix.
- Plate individual portions of potatoes and serve herring for each person to add to their plate as desired.
Potatoes can be cooked unpeeled; put one with a pat of butter and pinch of dill on each plate.