Purple Potato Salad with Pickled Herring and Herbed Double Cream

Purple Potato Salad
Course Salad
Keyword Herring, Lent


For the salad:

  • 1 pound purple potatoes
  • 4 tablespoons extra virgin olive oil divided
  • 2 shallots minced
  • 1 teaspoon minced garlic
  • 2 teaspoons medium-hot German mustard such as the Löwensenf or Hengstenberg brands
  • 2 tablespoons sugar
  • 2 teaspoons chopped fennel greens
  • 2 teaspoons chopped chives
  • 1/2 cup vinegar
  • sea salt
  • freshly ground black pepper
  • 8 ounces mesclun greens
  • 1 jar pickled herring 17-1/2-ounces, such as the Richter or Alstertor brands

For the Herbed Double Crème:

  • 8 ounces double crème use heavy cream or whippine cream
  • 1 teaspoon raspberry vinegar
  • 1/2 teaspoon chopped dill
  • 1/2 teaspoon chopped parsley
  • 1/2 teaspoon chopped thyme
  • 1 tablespoon minced shallots
  • 1 clove garlic minced
  • sea salt
  • freshly ground white pepper

For the Chive Oil:

  • 4 ounces chives chopped
  • 1 cup grapeseed oil


For the salad:

  • Cut potatoes into 1/8-inch thick slices, using a mandoline or a sharp knife. Place sliced potatoes in cold water until ready to use. Make certain not to soak the potatoes too long, as they will lose their starch. Drain before use.
  • Heat 1 tablespoon oil in a large sauté pan over high heat. Add shallots and garlic and sauté until glossy. Add potatoes and sauté 2 minutes. Add vinegar and 1/8 cup cold water and reduce heat to medium. Simmer until potatoes are crisp tender and the liquid is syrupy, 8 to 10 minutes. Stir in mustard, sugar, fennel greens, chives and remaining oil. Season to taste with salt and pepper.
  • Place potatoes in the center of each serving plate. Top with herring and a dollop of herbed double crème. Garnish with spring greens and a drizzle of chive oil.

For the Herbed Double Crème:

  • In a large bowl, stir together double crème, vinegar, dill, parsley, thyme, shallots, and garlic until well combined. Season to taste with salt and pepper.

For the Chive Oil:

  • Place the chives and oil in a food processor or blender and process until well combined. Pour the oil into a fine-nozzled squeeze bottle and store refrigerated for up to 2 weeks.
Recipe courtesy of Chef Marcel Biró

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