Smoked Herring and Potato Salad
Preparation - 30 min.
Ingredients
Serves 4 to 6
For the salad
- 140 g arugula (or baby spinach leaves)
- 500 g of potato
- 3 shallots, finely chopped
- 2 Brooklyn Brine NYC Deli pickles
- 12 pitted black Favuzzi olives
- 190 g (1 can) Bar Harbor wild smoked herring fillets
For the dressing
- 30 ml (2 tbsp.) Mrs McGarrigle's Lemon and dill mustard
- 45 ml (3 tbsp.) of O champagne vinegar
- 125 mL (1/2 cup) Planeta extra virgin olive oil
- Favuzzi Sea salt with Bologna herbs
- Pepper to taste
Preparation
- Cook the potatoes 20 minutes in boiling water, let cool, remove the skin, then cut into slices 3 to 4 mm thick.
- Prepare the dressing by whisking all the ingredients together in a bowl and set aside.
- Dice pickles and cut olives in two or three pieces.
- In a large salad bowl, combine all ingredients with dressing, except herring pieces.
- Serve salad in bowls and top with the herring pieces before serving.
