Smoked herring potatoes in oil

Our tweak of a classic French aperitif that includes our own ingredients adding a touch and delight to any plate.
A plate of potatoes with smoked herring in oil


  • A small red onion cut into thin slices
  • 2 cups (500 g) brushed potatoes, uncut and peeled
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tsp (5 ml) lemon juice
  • ¼ tsp (1 ml) of salt
  • 3 tsp (45 ml) of olive oil
  • 1 marinated smoked herring fillet (200 g)
  • 4 radishes, finely chopped
  • 1 bunch of parsley, roughly chopped


  1. Place the potatoes in a pot of unsalted water, cover, bring to boil and simmer for about 12 minutes until the potato is tender
  2. Drain and let cool
  3. Cut the potatoes into slices of about 1/3 of an inch (1 cm) and place them in a rosette in a deep dish
  4. Put the onions on top of the potatoes and add the herring
  5. In a small bowl, combine the mustard, lemon juice, salt and pepper and add the olive oil in a thin line while emulsifying
  6. Pour the dressing over the herring
  7. Add the parsley and radishes