Instructions:
The similar textures of pickled herring
and the raw fish used in sushi inspired this
recipe. Because herring is almost always served
with potatoes in Scandinavia, I replaced the traditional
sushi rice with mashed potatoes. These
“sushi” make an unusual hors d’oeuvre for a
party, or you can serve several pieces per person
as an appetizer. !
- 3/4 pound fingerling or Yukon Gold potatoes
- 1 tablespoon mustard oil or olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon rice vinegar
- 1/2 teaspoon wasabi powder
- 1/2 teaspoon kosher salt
- 4 whole pickled herring fillets or one 12-ounce jar (or two 6-ounce
jars) pickled herring (home-style or in wine sauce, not in sour
cream), drained
- Purple Mustard
- Put the potatoes in a medium saucepan, add salted water to cover by
1 inch, and bring to a boil. Cook for 20 minutes, or until tender. Drain
and let stand until cool enough to handle.
- Peel the potatoes, put them in a medium bowl, and mash well with a
fork. Add the mustard oil, Dijon mustard, rice vinegar, wasabi, and salt,
and mix well.
- Divide the potato mixture into quarters. On a board or other work
surface, roll each portion under your palms into a log about 1 inch in diameter
and 9 inches long.
- If using whole herring fillets, slice them on the diagonal into 1/2-
inch-wide strips. If necessary, cut any larger pieces of jarred herring in
half, or trim them to fit the potatoes. Cut the mashed potato logs into
11/2-inch lengths. Stand them on end and top each one with a piece of
herring. Serve at room temperature, or refrigerate and serve chilled.
- Just before serving, garnish each piece of “sushi” with a dollop of
purple mustard.
Serves 6 to 8 as an appetizer
