Perfect Pickled Herring Salad

ZWT6 Scandinavia. It's really such a simple salad that this is where the quality of the ingredients is so important – and getting the slicing thin enough so that there's a bit of refinement to it. Recipe from Blanche Vaughan former Moro and River Cafe cook on http://www.guardian.co.uk.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 plates

Ingredients

• For the Salad

• 1  handful of small waxy potato
• 1⁄4 red onion, sliced finely
• 1  good sweet organic carrot
• 1  bag  of mache lettuce (lamb's lettuce)
•  fillets pickled herring (You can buy good jars of pickled herrings but go for ones which are left as whole fillets and haven')

• For the Vinaigrette

•  half a crushed garlic clove
• 1  teaspoon Dijon mustard (may contain wine)
• 1  teaspoon red wine vinegar (not halal)
• 4  tablespoons olive oil
•  salt and pepper

Directions

1. Boil the potatoes in salted water until they are soft. Meanwhile, peel the carrot and slice into thin little rounds.
2. Make the vinaigrette by mixing the garlic, mustard and vinegar and whisking in the oil. Season well.
3. When the potatoes are cooked, slice into pieces thick enough that they hold together but are not too thick.
4. Dress the potatoes, carrot, lettuce and onion with the vinaigrette, and finally the herring slices and pile onto a plate.