Herring in Baked Potato
Appetizers • Author's
Description
Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Herring 5 oz
- Potato 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Cucumbers 0 oz
- Dill 0 oz
- Unrefined Sunflower Oil 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Spanish onions 0 oz
- Rosemary 1 sprig
- Honey 0 oz
Step-by-Step Guide
Step 1
Thoroughly wash the potatoes with a brush, dry them off, but do not peel. Season with salt and pepper, brush with honey and oil, and place them on a sheet of foil. Add a sprig of rosemary next to them and fold the foil into an envelope. Bake the potatoes in a preheated oven at 355°F for 30 to 50 minutes, depending on the size of the tuber.
Step 2
Remove the potatoes from the oven and let them cool. Cut them in half and scoop out the flesh with a spoon, leaving enough of the skin with some flesh remaining to create a "bowl" for serving.
Step 3
Mash the scooped-out potato flesh with a fork. Add finely chopped red onion, diced cucumber, and chopped dill, then dress with fragrant oil.
Step 4
Dice half of the herring fillet into small cubes and slice the other half for garnish. Add the diced herring to the filling with the mashed potatoes, season with fragrant oil, and drizzle with lemon juice.
Step 5
Place the filling into the potato halves, garnishing with slices of herring, green onion tops, or dill.
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