Pickled Herring with Boiled Potatoes & Soured Cream

10th March 2016

Words: Killian Fox
Photos: Noemie Reijnen

“A simple, classic Swedish appetiser. It’s very quick to put together and it’s particularly good on warm, dehydrated days, because of the salty-sweet herring.”
Johan Widing, farmer, Skåne, Sweden

Serves 2


A tin of pickled herring
10 baby potatoes
Soured cream
A few chives, roughly chopped


Scrub the potatoes in cold water to ruffle them up a bit. Add them to a large pot, cover with water and bring to the boil. Simmer for 10-15 minutes, until the potatoes are tender but not too soft. Drain and rinse with cold water until cool.

Arrange the herring, potatoes and soured cream on the plate. Top the soured cream with the chives. Serve.


Posted 10th March 2016

In Recipes


Words: Killian Fox
Photos: Noemie Reijnen