I have been craving this forever now.
https://en.wikipedia.org/wiki/Soused_herring Soused herring – Wikipedia
Pellkartoffeln = peeled potatos
You boil the potatos with their skin on and pell them when their done.
The fish is served cold, the potatos are hot.
by hansebart
12 Comments
Jeebus … I should proofread before posting.
Looks yummy!
Been craving this too all the way from America. First encountered these on a documentary on Hamburg I watched on youtube. I hope to get a taste of it some time!
In France, it’s called “Harengs pomme à l’huile” and you replace the sauce (Mayo?) with a touch of olive oil. Traditional brasserie (café restaurant) dish. A delicacy…
Needs more dill..”bon appetite!”
And also the only kind of herring I can enjoy..and the only one I dared to torture my Mediterranean friends with..thinly sliced..on saffron waffles
Now I want some.
We call it “The Herring Effect” 😄
That’s my kind of eating. I enjoy herring very much. .
The name is reminicsent of the Swedish dish Matjessill (dutch origin), which is commonly eaten on Midsummer (which happens to be on Friday). Although ours is flavoured with sandalwood, which gives it a reddish colour.
I need a video to understand how to eat this
A warning for the pics in that wiki link would have been appreciated. https://en.m.wikipedia.org/wiki/File:Haring_03.jpg
Oh, wow, I love an occasional herring dish and it goes really well with potatoes… yet that looks like a LOT of hearing for one person!
How much beer did you drink with that plate?
P.S. unless it’s Dutch herring which has a lot less salt…