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Chat potatoes with sour cream and pickled herring

This classic Swedish Midsummer meal features the first potatoes of the season and sometimes also includes boiled eggs.

Chat potatoes with sour cream and pickled herring
  • serves

    4

  • prep

    20 minutes

  • cook

    20 minutes

  • difficulty

    Easy

serves

4

people

preparation

20

minutes

cooking

20

minutes

difficulty

Easy

level

Ingredients

  • 10 small (400 g) chat potatoes
  • 240 g pickled herring, drained, cut into
  • 2 cm pieces
  • 10 small pickled onions, thinly sliced
  • 200 g sour cream or crème fraîche
  • ½ bunch chives, finely chopped

Instructions

Place potatoes in a saucepan of salted cold water, bring to the boil and cook for 20 minutes or until tender. Drain, cool and cut into 1 cm-thick slices.

Place potato slices on a platter in a single layer. Top each with a piece of herring and pickled onion, then add a dollop of sour cream. Scatter with chives, season with salt and pepper, and serve warm or cold.

Photography Tony Amos

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Kajsa Humphreys
Source: SBS



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Chat potatoes with sour cream and pickled herring Recipe | SBS Food