Pickled Herrings with Broth and Floury Potatoes

5 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people


The herrings

  • 1 Bowl Herring prepared ready

Then you still need

  • 1 parboiled Carrot
  • 3 small Finely sliced ​​onions (shallots)
  • 2 Pcs. Sour cucumbers (slice thin slices)
  • 1 whole Apple, (I was lucky fresh from the tree)
  • 1 cups Cream / sour cream 20% fat
  • Milk (to pour on) as required


  • 1 Pcs Bay leaf ,
  • 5 Pcs. Juniper berries
  • 5 Pcs. Mustard seeds
  • Coriander seeds something
  • Roast everything without fat then use a mortar


  • Floury potatoes to taste


The preparations

  • I wash the potatoes with the carrots, and whoever has a potato steamer puts them in the colander. (Attachment) in the lower part water comes in and now put the sieve attachment on it. Put it on the stove and steam for about 20 minutes (depends on the size of the potatoes. During this time, I prepare the herrings.
  • Have a slightly taller bowl ready, that's where I add the herring mixture. With a slicer, I cut the pickles into fine slices, as well as the shallots (which are of course peeled). The carrot that cooks with the potatoes, I test, the prick easily goes through, then out with it. Remove the skin, cut into slices and add to the herrings. I roast the spices a little, then I put them in a mortar and add to the herrings.
  • So, mix everything, add sour cream and milk. If you want, you can add some cucumber water. Then it should stop a little, because it likes to grow thick. Now I peel the potatoes, put them in the middle of the deep plate, Oh what a joy because now my friends are coming, the herrings, put them on the potatoes, around the outside the wonderful broth made of milk and sour cream.
  • The crowning glory is some chopped parsley or chives. And then, yes then please don't disturb, just enjoy. Thank you for reading, and nothing wrong, I always rave about this dish. :-))))
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Franconian Klopse

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