| 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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