Potato and herring salad

Serves 4-6
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Indy Lifestyle Online

Herrings are rather under-used these days. It could be that diminishing stocks due to migratory changes and overfishing over the centuries have made them a rarity in fishmongers. At this time of year, when there's a gap in the North Sea herring season, you may find Thames herrings in Sainsbury's and select fishmongers. These are herrings caught in the Thames Estuary by a responsibly managed fishery, approved by the Marine Stewardship Council. Their season runs from November until March.

Herrings are rather under-used these days. It could be that diminishing stocks due to migratory changes and overfishing over the centuries have made them a rarity in fishmongers. At this time of year, when there's a gap in the North Sea herring season, you may find Thames herrings in Sainsbury's and select fishmongers. These are herrings caught in the Thames Estuary by a responsibly managed fishery, approved by the Marine Stewardship Council. Their season runs from November until March.

Our tastes have changed too, and oily fish, although very healthy, are not generally regarded as a trendy fish to eat. Strange though, because we wouldn't think twice about eating grilled sardines on holiday in the sun, but we stay well clear of pilchards, which are one and the same fish.

500g waxy new potatoes such as Anya or Charlotte
3 herrings, scaled, filleted, trimmed and cut in half
1tbsp chopped dill
4 spring onion, finely chopped

for the dressing

2tbsp good-quality wine vinegar, such as chardonnay
1/2tbsp Dijon mustard
6tbsp olive oil
Salt and freshly ground black pepper

Cook the potatoes in their skins in boiling salted water, then drain and leave to cool, but do not refrigerate. Remove the skins by gently scraping with a small knife, cut the potatoes in half and put in a bowl with the spring onions and dill.

Pre-heat the grill, lightly season the herrings and grill them for 4-5 minutes, skin-side-up, until crisp. Meanwhile make the dressing by mixing all the ingredients together, then pour on to the potatoes, season and mix well.

To serve, arrange the potatoes on plates with the herring on top.

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