Norwegian-Style Herring with Potatoes
A simple Norwegian dish with tender boiled potatoes, salted herring, crisp onion, dill, and sour cream.
Ingredients
- salted herring, fillet300 g
- potato600 g
- red onion1 pcs
- sour cream150 g
- fresh dill20 g
- pickled beet150 g
- butter30 g
- Norwegian crispbread3 pcs
Instructions
Wash the potatoes well and boil them in their skins in salted water for 15–20 minutes, until a knife slides easily into the center. Drain and let the potatoes sit for 5 minutes to dry off.
If the herring is too salty, quickly rinse the fillets under cold water and pat dry. Cut them crosswise into wide pieces. Do not cook them: Norwegian salted herring is served without any heat treatment.
Slice the red onion into thin half-rings, cut the pickled beet into small cubes, and finely chop the dill.
Cut the warm potatoes into thick slices. If desired, top them with butter so it melts from the heat of the potatoes.
Arrange the potatoes, herring pieces, red onion, and pickled beet on plates. Add a dollop of sour cream and sprinkle with dill.
Serve right away with Norwegian flatbread; the potatoes can be eaten warm or at room temperature.
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