Pickled Herring and Curried Potato Crispbread Recipe

20 minutes


Pickled herrings

  • 150g of pickled herring, drained


  • 12 new potatoes

Curried mayonniase

  • 5 tbsp of mayonnaise
  • 3 tbsp of crème fraîche
  • 2 tsp Dijon mustard
  • 1/2 tsp caster sugar, optional
  • 4 green cardamom pods
  • 2 tsp mild curry powder
  • 1/2 tsp ground turmeric
  • white wine vinegar
  • salt

To assemble

  • 1 large crispbread
  • 1/2 red onion, finely sliced into half moons
  • freshly ground black pepper


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
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
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
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
Cut the pickled herring fillets into slices, about the same thickness as the potatoes
To assemble, layer the curried potato slices across the crispbread, overlapping the slices to resemble fish scales
Arrange the herring slices and red onion over the top in an attractive formation, and add a good grinding of fresh pepper before serving