For the herring

100ml/3½fl oz water

2 limes, juice only

100ml/3½fl oz white wine

1 tsp white peppercorns

2 bay leaves

1 tbsp white wine vinegar

1 tsp salt

4 x 100g/3½oz herring fillets

For the potato salad

250g/9oz cooked new potatoes

100ml/3½fl oz mayonnaise

1 tbsp chopped fresh dill

1 tbsp wholegrain mustard

½ lemon, juice only

salt and freshly ground black pepper

To serve

few sprigs fresh dill

lemon wedges


For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan.

Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.

For the potato salad, cut the cooked potatoes in half and place into a large bowl.

In another bowl, combine the mayonnaise, dill, mustard, lemon juice, salt and freshly ground black pepper.

Add to the bowl with the potatoes and stir to coat.

Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Herring and Dill
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