| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Starter, Here’s one , Earlier2 | 4 | servings | |
INGREDIENTS
| 100 | ml | White Wine Vinegar |
| 100 | ml | Water |
| 100 | ml | Dry Sherry |
| 4 | Allspice Berries | |
| 1 | Bay Leaf | |
| 6 | Peppercorns | |
| 1 | Red Onion; (peeled and sliced) | |
| 1 | ts | Caster Sugar |
| 4 | Herrings; (gutted, boned and | |
| ; filleted) | ||
| 6 | Sprigs Dill | |
| 225 | g | Potatoes; (cooked and mashed) |
| Butter; (melted) | ||
| 25 | g | Plain Flour |
| Salt and Freshly Ground Black Pepper | ||
| 100 | g | Lamb's Lettuce |
| 100 | g | Rocket |
| 50 | g | Baby Gem |
| 125 | ml | Sour Cream |
| Fresh Dill; (to garnish) |
INSTRUCTIONS
MARINADE POTATO CAKES 1. Make the marinade, put all the ingredients into a saucepan and bring to the boil, then simmer for about 2 minutes. Transfer to a bowl and leave until complete cold. 2. Cut the herrings diagonally into 1 1/2 inch pieces and place in a large bowl. Pour the marinade over the top, cover and refrigerate for at least 24 hours. 3. Preheat the oven to 190ºc. Put all the leaves in a large bowl and mix together well. Make the potato cakes, mix the potatoes, butter and flour together, season and push into an 12 x 9 inches tin (approximately 1 cm/ 0.5 inch thick). Bake in the oven for 30 minutes or until crispy and golden. 4. Using a round cutter, cut into four circles. Remove from oven, using a small round cutter - cut into four circle, return to the oven for 5 minutes. 5. Put all the leaves in a large bowl and mix together well. 6. To serve, scatter the leaves over four plates, place a potato circle on top and then the marinated herrings. Spoon a little sour cream on the herrings. Season with freshly ground black pepper and garnish with fresh dill. Converted by MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.
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