Saturday, December 31, 2011

Sushi potatoes with herring

I've modified this from Marcus Samuelsson's inventive Aquavit cookbook.  It's an easy and refreshing appetizer that pairs wonderfully with Aalborg's Jubilaeums Akvavit--a coriander and dill flavored akvavit.  Herring can be a sustainable fishery, and potatoes don't quickly spoil and thus waste is minimized.  Any extra potatoes taste great when mashed with these flavors.

2 lbs yellow (ideally Yukon gold) potatoes
5 tsp rice vinegar
4 tsp Dijon mustard
2 tsp wasabi powder
2 tsp kosher salt
herring, pickled in wine, rinsed before use 
greens from fresh dill or fresh fennel

Wash and cook the potatoes.  Cool and peel.  Mash the potatoes and mix in the rice vinegar, mustard, wasabi and salt.  Mix well.  Form the seasoned potatoes into little sushi sized balls.  Place a piece of herring over the potato ball and garnish with the greens from fresh dill or fennel.  

Serve with a sip of akvavit.  

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