Louise Mérus’ potato salad is really delicious.
When you combine smoked herring, boiled potatoes and eggs, capers and browned butter, you get a treat of treats.
Marinated red onion crowns a dish with the right amount of acid, fat and salt. This food is suitable for the Christmas table as well as for busy Christmas preparations.
Smoked herring with potatoes, egg, capers and browned butter
300 g smoked herring
2–3 slices of Malax loaves
about 100 g of Västerbotten cheese
400 g of potatoes
4 boiled eggs
pickled red onion (see recipe)
browned butter (see recipe)
100 g of sour cream or sour cream
1 tablespoon capers
1. Peel and boil the potatoes for about 15–20 minutes, depending on the size. Allow to cool. Split and chop.
2. Boil the eggs until half-hard (7–8 minutes), rinse with cold water, peel and split.
3. Remove the skin and reeds from the smoked salmon. Arrange the fillets on a serving dish. Add the potatoes and eggs around the smoked herring.
4. Cut the Västerbotten cheese and the Malax ball into small cubes and sprinkle over the fish.
5. Spoon the crème fraîche around the servings. Add marinated red onion and capers.
Marinated red onion
0.5 dl vinegar (12%)
1 dl sugar
1.5 dl of water
2–3 red onions
1. Mix vinegar, sugar and water in a bowl.
2. Peel and slice the red onions thinly, preferably with a mandoline.
3. Put the onions in the broth, mix and transfer to a jar. Close with a lid and let it set in the fridge for at least an hour.
Browned butter
80 g of butter
1. Brown the butter in a saucepan, stirring, until it gets a light brown color and a nutty aroma (approx. 125 degrees).
2. Pour butter over the servings just before serving. Finish with dill and black pepper.
Recipe: Louise Mérus