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Pickled herring, potato and curried mayonnaise crispbread

PT20M

Ingredients

1
Begin by cooking the new potatoes in a large pan of water. Bring the water to the boil and cook for 8–10 minutes, or until the potatoes are tender but still firm enough to hold their shape when sliced. Drain and leave to cool
2
Meanwhile, prepare the curried mayonnaise. Crack open the green cardamom pods and discard the husks. Grind the seeds in a pestle and mortar until finely ground
3
Mix together the mayonnaise, crème fraîche, mustard, sugar (if using), ground cardamom and other spices in a large bowl. Season with a little vinegar and salt to taste
4
Cut the cooled potatoes into 1cm thick slices (if the knife sticks, dip into warm water between slices). Gently mix the slices through the mayonnaise until evenly coated
5
Cut the pickled herring fillets into slices, about the same thickness as the potatoes
6
To assemble, layer the curried potato slices across the crispbread, overlapping the slices to resemble fish scales
7
Arrange the herring slices and red onion over the top in an attractive formation, and add a good grinding of fresh pepper before serving

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