Jamie Magazine
By Andy Harris
Warm potato, herring, beetroot & apple salad
1 hr
Not Too Tricky
serves 4
About the recipe
One of our editor Andy’s favourite salads is a salade tiède (that is, warm). It’s often found on menus in France and Scandinavia, where chefs dress just-cooked waxy potatoes with vinaigrette and top with pickled herring and onion.
Recipe From
Ingredients
200g beetroot
500g Ratte or other waxy potatoes
1 small apple
2 marinated herring fillets (see note) or 8-12 pieces from a jar, from sustainable sources
a few fresh chives
VINAIGRETTE
½ tablespoon Dijon mustard
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 pinch of granulated sugar
1 lug of sparkling water
Method
- To make the vinaigrette, combine the Dijon mustard, oil, red wine vinegar and sugar in a bowl. Season generously with sea salt and black pepper, then whisk until it’s well blended.
- Add the sparkling water to loosen the mixture, then whisk again and set aside.
- Scrub, trim and cook the beetroot in a pan of boiling salted water for 30 to 45 minutes, or until tender.
- In another pan of boiling salted water, cook the unpeeled potatoes for 15 to 20 minutes, or until tender. Drain in a colander, then slice while still warm.
- Drain and allow the beetroot to cool slightly, then peel and slice. Very finely slice the apple into wafer-thin pieces. Slice the herring fillets diagonally.
- Divide the potato, beetroot, apple slices and herring fillets or pieces between 4 serving plates.
- Drizzle over the vinaigrette, chop and scatter over the chives and serve while the potatoes are still warm.
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