Recipes 12.08.16

We’ll Always Have Paris!

Smoked Herring and Potato Salad

I found this recipe for smoked herring salad on a website called The New York Times also has one, but it is more froufrou.

Serves four. 

One small onion, sliced or diced

1/4 tsp. salt

1 Tbsp. Dijon mustard

1 tsp. lemon juice

1 lb. 2 oz. small new potatoes

2 Tbsp. olive oil

7 oz. deboned smoked herring (if salty, soak in milk overnight)


In medium bowl combine onions, salt, mustard, and lemon juice. Let rest to take the edge off the onion.

Boil potatoes until just tender. When cool enough, slice into half-inch slices.

Whisk olive oil into onion mixture. Add potatoes to coat. Add fish and toss to combine. Serve immediately as a warm salad or the next day with mache. 


Celery Root, Carrot, and Potato Puree

Serves six to eight.

1 large celery root, peeled and cut into large chunks

3 large carrots, peeled and cut into chunks

4 to 6 medium-size Yukon gold or other waxy potatoes, peeled and cut 

into chunks

4-6 Tbsp. butter

4-6 Tbsp. creme fraiche 


Boil all vegetables in salted water until done. Drain, and then put in a food processor with the butter and creme fraiche. Puree. Taste for seasoning, adding salt and pepper if necessary. You can also puree this with an immersion blender. No need to worry about potatoes getting gluey in food processor or blender because most of the dish is carrots and celery root.