Smoked herring & apples

This smoked herring tartare is an elegant starter that blends ocean flavors with sweet apples and cozy potatoes for a tasty combo.

The first time I made this tartare, it was totally unplanned. Some friends popped over for dinner and everyone raved about it—now it’s my special go-to for festive meals.

Vibrant Ingredients

• 5 smoked herring fillets: make sure they’re super fresh and shiny
• Persil frais: flat-leaf’s got the punchiest flavor
• Chives, fresh: these bring a mild garlicky zing and bright flavor
• 5 cl apple cider vinegar: gentle tang that makes those apples pop
• 5 cl olive oil: pick a nice fruity one if you can
• 1 fresh lemon: squeeze it to perk up every flavor on the plate
• 20 g crème fraîche: gives it that rich, creamy touch
• 5 g mustard: old-style for a punchy, rustic kick
• 5 g capers: chopped up, they add a little burst of sour
• 2 shallots: super mild, they don’t overpower things
• 2 apples: go for something crisp and a bit tart, like Granny Smith
• 200 g potatoes: grab waxy types so they don’t fall apart

Step-by-Step How-To

Put It All Together:

Layer the finished herring tartare onto each plate. Scoop a dollop of chive cream on the side and dot on a few warm potato slices. Serve right away so everything’s at its tasty best—hot and cold together.

Final Potato Prep:

Peel your hot potatoes carefully. Slice into rounds about half a centimeter thick. Toss them with some vinaigrette right off the bat, so they soak it in while still warm.

Make Your Vinaigrette:

Whisk up the vinegar and olive oil in a bowl until it’s smooth. Add a pinch of salt and pepper to bring everything together.

Chive Cream Sauce:

Mix the last dollop of crème fraîche and juice from the other half of your lemon with chopped chives. Salt and pepper to taste. Pop in the fridge until you’re ready to plate.

Potato Time:

Simmer the washed spuds in salty boiling water for about 20 minutes. Check with a knife—it should slide in easy.

Herring Goes In:

Dice the smoked herring into small even cubes, about a centimeter each. Gently fold them into the apple mixture so they don't get mushed. Chill everything for at least 15 minutes to meld the flavors.

Tartare Base:

In a bowl, toss finely chopped shallots, the capers, and chopped parsley. Mix in peeled, diced apples. Squeeze in half a lemon, add a scoop of crème fraîche and the mustard. Stir carefully and set aside.

This tartare takes me back to Sunday lunches at Grandma’s in Normandy. She always nailed that delicate dance between smoky fish and crunchy orchard apples. The creamy and crisp textures together are what really make it awesome.

Storage Tips

You can stash the herring tartare in the fridge for up to 24 hours. An airtight container keeps all those flavors locked in. Just note, the apples might brown a little, even with lemon. Leftover potatoes? Steam to reheat before serving again.

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Fun Twists

No herring? Try smoked mackerel or salmon for a new spin that’s just as good. No capers? Crunch some finely diced pickles in there instead. If you want it lighter, swap crème fraîche for Greek yogurt. You can even trade the green apple for a crisp pear to shake things up.

Great Pairings

Grab a cool, crisp white wine—like Muscadet, Chablis, or Sancerre. Those bright, zippy flavors match the apple and smoked herring so well. Not a wine fan? Go for a traditional dry cider, which picks up on the same apple notes and cider vinegar in the dish.

Pro Tips

Don’t go wild with the mixing or you’ll lose all those lovely chunks. For even deeper flavor, prep your tartare a few hours early—just stir in the apples at the last minute. For a fancy-look, shape the tartare with a ring mold before adding the garnishes to each plate.

Frequently Asked Questions

→ What's the best way to cut the apples for this dish?

Peel the apples first, then dice them into small, even cubes to blend nicely in the tartare.

→ Can I swap the smoked herring for another fish?

Yes, you can try using smoked mackerel or salmon instead, though it will give the dish a slightly different flavor.

→ How do I keep potatoes from falling apart after boiling?

Select firm potatoes and don’t overcook them. This helps them hold their shape in the salad.

→ Can I make this tartare in advance?

Yes, prepare the tartare a few hours ahead and store it in the fridge. Hold off on adding the vinaigrette and cream until right before serving for the freshest taste.

→ Is there a substitute for fresh cream?

You can use plain yogurt or plant-based cream for a lighter or dairy-free option.