Pickled herring, potato and curried mayonnaise crispbread
Mimicking the overlapping scales of a fish, this pickled herring canapé recipe from TV chef Valentine Warner makes an attractive dish served as one large crispbread, although it would work equally well served in individual portions if preferred. This crispbread topping recipe combines an easy mix of potatoes in a lightly spiced mayonnaise topped with sweet pickled herring and the bite of red onion.
First published in 2016
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Ingredients
Metric
Imperial
Pickled herrings
- 150g of pickled herring, drained
Potatoes
- 12 new potatoes
Curried mayonniase
- 5 tbsp of mayonnaise
- 3 tbsp of crème fraîche
- 2 tsp Dijon mustard
- 1/2 tsp caster sugar, optional
- 4 green cardamom pods
- 2 tsp mild curry powder
- 1/2 tsp ground turmeric
- white wine vinegar
- salt
To assemble
- 1 large crispbread
- 1/2 red onion, finely sliced into half moons
- freshly ground black pepper
SAVE RECIPE
Method
1
Begin by cooking the new potatoes in a large pan of water. Bring the water to the boil and cook for 8–10 minutes, or until the potatoes are tender but still firm enough to hold their shape when sliced. Drain and leave to cool
2
Meanwhile, prepare the curried mayonnaise. Crack open the green cardamom pods and discard the husks. Grind the seeds in a pestle and mortar until finely ground
3
Mix together the mayonnaise, crème fraîche, mustard, sugar (if using), ground cardamom and other spices in a large bowl. Season with a little vinegar and salt to taste
4
Cut the cooled potatoes into 1cm thick slices (if the knife sticks, dip into warm water between slices). Gently mix the slices through the mayonnaise until evenly coated
5
Cut the pickled herring fillets into slices, about the same thickness as the potatoes
6
To assemble, layer the curried potato slices across the crispbread, overlapping the slices to resemble fish scales
7
Arrange the herring slices and red onion over the top in an attractive formation, and add a good grinding of fresh pepper before serving
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