This recipe makes a great light supper when served alongside some soup and rolls. As an easy alternative to making the pancakes from shredded potatoes, you could use a German potato pancake mix.
For the Quick Herring Salad:
- 1/2 green bell pepper finely chopped
- 1 German garlic barrel or dill pickle sliced
- 2 tbsp minced red onion
- 1 tsp chopped fresh flat leaf parsley divided, plus sprigs for garnish
- 1 can German smoked herring in olive oil 7-ounces
- freshly ground black pepper
- 2 tbsp sour cream
For the Crispy Potato Pancakes:
- 2 cups frozen shredded potatoes loosely packed
- 1 egg lightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- pinch freshly ground pepper
- Vegetable oil for frying
For herring salad:
Stir together green pepper, pickle, red onion and 1/2 teaspoon parsley. Carefully stir in herring, just until mixed. Sprinkle salad with black pepper. Serve between potato pancakes, garnished with dollops of sour cream mixed with remaining parsley, and garnished with parsley sprigs.
For the Potato Pancakes:
Combine potatoes, beaten eggs, flour, salt and pepper in a large bowl and stir well, until flour is no longer visible.
Heat 1 inch of vegetable oil in a large skillet, and use a 1/4 cup measure to scoop three piles of potato mixture into the hot oil. Let fry on medium-high heat until golden brown, about 3 minutes. Turn cakes and press down with a spatula, flattening them as much as possible.
When golden brown, remove onto paper towels. Repeat with remaining potato mixture. Serve pancakes immediately, or store refrigerated until ready to serve, and reheat in a 350 degrees F oven for 10 minutes.