Marinated herring and potato salad

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Salade de harengs marinés - pomme de terre
A PDO
Preparation
10 min
A PDO
Resting time
23h20
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Gluten-free

Ingredients

A PDO
For 4 personnes
  • 250g of mild herring fillets
  • 30cl of traditional-style olive oil
  • 2 red onions
  • A clove of garlic
  • A bay leaf
  • 1 teaspoon of ground pepper
  • 1 sprig of thyme
  • 500g potatoes
For the dressing:
  • 1 tablespoon of wine vinegar
  • 3 tablespoons of traditional-style olive oil
  • Salt, pepper

Tip

For this marinated herring salad, a traditional-style olive oil will pair perfectly with this fish. Choose an oil such as PDO Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, or a traditional-style French olive oil or one made from ripened olives…

Instructions

  • The day before, peel and finely chop the garlic and onions. In a dish, arrange a layer of herring fillets and cover with half the chopped vegetables. Repeat this process once more. Add the thyme, bay leaf and pepper. Cover everything with traditional-style olive oil.
  • Chill and leave to marinate for 24 hours.
  • The next day, steam the potatoes. Leave them to cool.

  • Prepare the dressing by mixing all the ingredients together in a salad bowl. Drain the herring fillets and cut them in half. Drain the onion rings as well.

  • Mix the herrings, the cold potatoes (cut into large cubes) and the onions with the vinaigrette. Serve chilled.

Tip

For this marinated herring salad, a traditional-style olive oil will pair perfectly with this fish. Choose an oil such as PDO Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, or a traditional-style French olive oil or one made from ripened olives…
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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