Smoked herring and apples

This smoked herring tartare is a fancy little starter that brings together the taste of the ocean, the sweetness of apples, and the homey touch of potatoes.

The first time I ever made this tartare was for a spontaneous dinner with friends. They loved it so much it's now my go-to for special occasions.

Tasty Ingredients

• 5 smoked herring fillets: if they're super shiny, you know they're fresh
• 2 shallots: their sweet and gentle flavor won't take over the whole thing
• Fresh parsley: flat-leaf gives you a livelier punch
• Persil frais: préférez le persil plat pour son goût plus prononcé
• Capers, 5g: just a few of these tangy little guys bring balance
• 2 apples: go for ones that are a bit tart and really crisp like Granny Smith
• 5g whole grain mustard: that grainy texture just hits different
• One fresh lemon: the juice perks up everything
• 20g thick cream: makes things rich and smooth
• Chives, fresh: a subtle garlicky kick and a little green pop
• 200g potatoes: go for waxy kinds, they don't fall apart as easily
• 5cl apple cider vinegar: this soft bite lifts up the apple nicely
• 5cl good olive oil: pick a fruity one if you can

Simple Step-by-Step

Plating at the End:

Spoon the herby herring tartare onto each plate and place some warm potato slices alongside. Drop a dollop of that zippy chive cream next to it. Dig in while everything's still got nice temperatures and textures going strong.

Cooking the Potatoes:

Boil your washed potatoes in salty water until they’re just tender. Poke with a knife; if it slides in easily, they're ready—about 20 minutes should do it.

Making the Chive Sauce:

Stir the rest of the thick cream together with the juice from the other half of the lemon in a little bowl. Add in some snipped chives, put in some salt and pepper, and stash it in the fridge.

Vinaigrette Whip-Up:

Grab a bowl and shake or whisk together the cider vinegar and olive oil. Toss in some salt and pepper too for a bit of lift.

Getting the Potatoes Ready:

Once the potatoes are cooked, slip off their skins while they're still warm. Slice into half-inch rounds and toss them right away with the vinaigrette—soak it up while they're hot!

Blending in the Herring:

Chop the smoked herring into neat little cubes, about the size of dice. Gently fold them into your main mix so you keep the chunks looking good. Let the tartare chill in the fridge at least 15 minutes so all the flavors mingle nicely.

Mixing up the Tartare Base:

In a big bowl, combine finely minced shallot, chopped capers, and snipped parsley. Toss in diced apples and a squeeze of half your fresh lemon. Add a dollop of cream and a spoon of mustard. Mix soft and easy, then set aside for a minute.

This tartare brings back memories of Sundays at my grandma’s place in Normandy. She knew just how to balance herring with apples from her backyard tree. It’s that mix of creamy and crunchy that makes it awesome every time.

How to Store

Your herring tartare will do just fine in the fridge up to a day if you use a tight container. The apple might still darken a bit even with lemon, so don’t panic. If you’ve got extra potatoes, just steam them gently to reheat before serving leftovers.

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Fresh Swaps

Switch out herring for smoked mackerel or even some smoked salmon for a fun change. No capers in sight? Try finely diced pickles for that sharp bite. Want to lighten it all up? Go for Greek yogurt instead of cream. You can even swap out the green apple for a crisp pear if you’re feeling creative.

Food and Wine Match

This herring tartare goes great with crisp, dry white wines—think Muscadet, Sancerre, or Chablis. Their zingy sides totally click with the smoky fish and apple. Cider fans, grab a classic brut cider—it echoes the cider vinegar and keeps the whole vibe fresh.

Pro Tips from the Kitchen

Keep your mixing gentle so you don’t smash up all the bits—textures matter here. If you want the full punch of flavor, get it ready a few hours early, but only add apples at the very end. For a sharp look, use a food ring to plate the tartare and really impress everyone at the table.

Frequently Asked Questions

→ What's the best way to dice the apples for this dish?

It's recommended to peel the apples and cut them into small cubes, so they blend well into the tartare.

→ Can I use a fish other than smoked herring?

Yes, you can swap smoked herring for other smoked fish like mackerel or salmon, but the flavor will slightly vary.

→ How can I keep the potatoes from falling apart after cooking?

Choose firm potatoes and make sure not to overcook them, so they maintain their shape in the salad.

→ Can the tartare be prepared ahead of time?

Yes, you can prepare the tartare a few hours in advance and store it in the fridge. Just add the vinaigrette and cream at the last moment for a fresh taste.

→ Can I substitute cream with another ingredient?

Absolutely! You can use plain yogurt or plant-based cream for a lighter or dairy-free version.