Harengs à la Russe (Smoked Herring with Potato)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- fillets of smoked herring
- potatoes
- oil
- vinegar
- chervil
- shallot
- fennel
- tarragon
Instructions
- Cut the smoked herring fillets into thin escalopes.
- Dress them alternating with slices of potato.
- Season with oil and vinegar.
- Complete with chopped chervil, shallot, fennel and tarragon.