Herrings with crushed potatoes

A zesty herb dressing brightens up Jun Tanaka's meal for one
By Jun Tanaka
Herrings with crushed potatoes
  • Rating:
  • Serves: 1
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the potatoes

  • 1 handfuls waxy potatoes, peeled
  • 1 small handfuls spring onions, finely chopped
  • 1 tbsp red wine vinegar

For the herring

  • 3 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 clove garlic, peeled
  • 1/2 lemon, zest and juice
  • 1 handfuls coriander, finely chopped
  • 1 handfuls mint, finely chopped
  • 1 pinches smoked paprika
  • olive oil
  • 1 herring, filleted


1. For the potatoes: boil the potatoes in salted water until tender. Drain and add the spring onions and a splash of red wine vinegar. Crush roughly with a fork.

2. For the herring: dry roast the coriander and cumin seeds in a small frying pan. Crush with the garlic and a pinch of salt using a pestle and mortar. Add the lemon zest and juice, the coriander, mint, a pinch of smoked paprika and a drizzle of olive oil. Mix together.

3. Season the herring fillets with salt and pepper. In a frying pan, lightly fry the herring skin-side down in a little olive oil. When the edges of the herring fillets become golden turn and fry for a few seconds on the other side.

4. To serve, spoon the crushed the potatoes onto a plate. Put the herring fillets on top and spoon over the herb dressing.

Rate This Recipe