Soused Rollmop Herring on a Tian of Comber Earlies

Colin Mc Creedy from La Mon Hotel, recipe from Comber Potato Festival Saturday 7th June

Difficulty medium
Preparation Time 10 minutes
Cooking Time 30 minutes
Servings 4
Main Ingredients
  • 300g Comber Earlies
  • 4 Rollmop Herrings
  • 1 small Red Onion
  • 1 TBSP Horseradish Sauce
  • 1 large Dill Pickle or Gherkins
  • 1 small tub of Crème Fraiche
  • Fresh Dill
  • Salt & Pepper
  • Salad Leaves
  • Olive Oil
  • Dressing:
  • 2 Scallions
  • 100mls Buttermilk
  • ½ Lemon Zest & Juice
  • Flesh of 1 tomato (finely chopped)
  • Soft Fine Herbs

Main Instructions
  1. Wash & Scrub Comber Earlies, equal in size
  2. Add to pot & Boil potatoes in seasoned water for 20 minutes or until tender
  3. Drain & leave to cool
  4. Finely chop Red Onion, Gherkins/Dill Pickles & Dill
  5. Combine the Horseradish sauce & Crème Fraiche, add Red Onion, chopped Dill & Gherkins
  6. When Comber Earlies are cooled cut up into small dice or roughly crush with fork
  7. Add Horseradish & gherkin dressing
  8. Season to taste with salt & pepper
  9. Combine the Buttermilk, chopped Tomato Flesh, chopped Scallions, Lemon zest & Juice to make dressing
  10. To assemble place a ring mould or cookie cutter on the plate
  11. Press potato salad into mould, remove mould
  12. Place a few Salad leaves on top of the Tian of potato salad
  13. Position Rollmop Herring onto of Tian taking care to remove any skewers
  14. To finish drizzle plate with Buttermilk dressing & Olive Oil, garnish with a couple of sprigs of soft herbs
  15. Serve & enjoy
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