| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Swedish |
Swedish, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1 |
ts |
Salt |
| 4 |
md |
Boiling potatoes; peeled |
| 2 |
|
Fillets of canned Matjes herring |
| 2 |
tb |
Butter |
| 2 |
tb |
Parsley; finely chopped |
| 3 |
|
Radishes; finely chopped or thinly sliced |
| 2 |
|
Hard-cooked eggs; whites and yolks chopped separately |
INSTRUCTIONS
Bring the water and salt to a boil in a 2-quart saucepan, add the potatoes
and cook uncovered. Select a heatproof plate the same diameter as the pot
to serve as a lid. Lay the herring fillets on the plate side by side and
make neat, diagonal slices through them every 1/2" without disturbing their
original shape. When the potatoes are about half-cooked (after 10 minutes
or so, but test now and then with the tip of a small, sharp knife), cover
the pot with the plate of sliced herring and continue cooking the potatoes
over medium heat for another 10 to 12 minutes or until potatoes are tender
and the herring is heated through or "melted." Meanwhile, melt 2
tablespoons of butter in a small saucepan. Cook slowly over moderately low
heat to brown the butter lightly. Drain potatoes, return to pan and dry
over low heat for a minute or two, shaking constantly. Place the herring on
a serving plate and garnish with chopped parsley, radishs and egg whites
and yolks. Pour the hot butter on the herring only and serve the potatoes
in a separate bowl.
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