Herring and Potato Canapés
A classic pairing without the bread: potato holds herring as well as a rye slice does and never goes soggy. One condition — the potatoes must be completely cold. On a warm half the sour cream melts and slides off with everything on it; on a cold one it sits as a neat little cap. Small potatoes halved give exactly one mouthful.
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 30 min
- Total
- 1 h 15 min
- Servings
- 8
- Level
- Easy
- Per serving
- 200 kcal
Ingredients
Makes: 24 canapés, serves 8
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Boil the potatoes
Scrub them and boil in their skins in well-salted water for 18–20 minutes: a knife should slide in without resistance while the skin stays intact.
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Step 2: Cool completely
Drain and leave them at least 30 minutes. Warm potato melts sour cream and the whole topping ends up on the platter.
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Step 3: Pickle the onion
Slice the onion into thin half-moons and soak in cold water with the vinegar for 10 minutes. It loses its bite but stays crisp and turns pink.
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Step 4: Prepare the bases
Halve the potatoes. Shave a sliver off each rounded side so they sit flat, then press a small hollow into the cut face with a teaspoon.
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Step 5: Mix the cream
Stir the sour cream with the mustard, finely chopped dill and pepper. Keep it thick enough to stay in the hollow.
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Step 6: Cut the herring
Check the fillets for bones and cut into 2 cm pieces, sized so each one sits fully inside the hollow.
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Step 7: Assemble
A teaspoon of cream, a piece of herring, a few onion slivers and a frond of dill. Serve within the hour.
Tips & variations
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Tip
If the herring is very salty, soak the fillets in cold milk for 40 minutes and pat dry: the salt leaves, the texture stays firm.
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Tip
Boil the potatoes the day before — cold, they cut more cleanly and crumble less.
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Variation
Use butter whipped with dill instead of sour cream: more traditional, and it grips the fish even better.
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Storage
Assembled canapés hold up to 3 hours in the fridge. Beyond that the cut potato dries and darkens.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 200 kcal | 1,600 kcal |
| Protein | 11 g | 88 g |
| Fat | 11 g | 88 g |
| Carbohydrates | 14 g | 112 g |
Approximate values calculated from standard ingredient data.
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