Purple Potato Salad with Pickled Herring and Herbed Double Cream
Ingredients
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
Instructions
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.