Marinated herring salad

Ingredients

400 g small new potatoes
4 dill stalks for steaming
5 pickles, chopped
5 cucumbers*, chopped (in season)
5 mild organic rollmops, chopped in largish pieces
small lettuce leaves
handful of chopped dill

dressing:
4 quail eggs
1 tsp English mustard
2 cloves garlic, peeled, crushed
30 ml mild olive oil
sea salt to taste
freshly-ground black pepper to taste

Prepare

Boil water in a double boiler, and place potatoes in the basket along with dill stems. Steam until potatoes are soft. Cool. Cut the larger potatoes in pieces, or leave them whole, if desired. 

Prepare the dressing as you would mayonnaise, but not as thick – do not beat as much and add less oil. In a blender, place eggs, mustard, garlic, salt, and pepper, and process on low speed. On slow speed, add the oil slowly until you get a runny mayonnaise. This can be made by hand using a whisk.

In a serving dish, arrange lettuce leaves, potatoes, cucumbers, and rollmops, and pour over the sauce. Sprinkle with dill and serve.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
From my book CRAZY ABOUT