Recipe for a herring and potato salad, in Swedish called: “Gubbröra på matjessill”. 

4 portions.

Ingredients herring and potato salad

2 free range eggs, boiled and peeled  

Approx. 200g matjes herring 

100 ml plantbased creme fraiche 

4 tbsp homemade mayonnaise (made with Mct oil)

6-8 small (or 3 midsize) fresh cooked cold organic potatoes 

3 tbsp chives, chopped 

2 tbsp dill, chopped

Pinch of black pepper to taste 

How to 

1. Wash the potatoes, boil and cool down. 

2. Boil the eggs and let cool down. Peel. 

3. Prepare the mayonnaise from Stig Bengmarks recipe book or tweak the this recipe on cold bearnaise and just replace the estragon vinegar, leaves and chopped herbs with lemon juice or apple cider vinegar.

4. Cut the potatoes in cm size pieces and place in a bowl. If you are using fresh potatoes – keep skin on as this adds extra nutrients and fibre. 

5. Chop the eggs, herring and the herbs and add to the bowl. 

6. Add all other ingredients. Mix and taste. 

7. Optional: Add a spoon of liquid from the herring if you want stronger flavour. 

8. Serve with our seed crisp bread (or a gluten free bread) and a mixed colourful seasonal salad. Enjoy! 

Health benefits 

This recipe contains healthy omega-3 from the herring which is an excellent source. Omega 3 acts as a strong anti-inflammatory and is an essential fatty acid that the body cant produce by itself and it’s crucial to get it through the diet or from a supplement. 

It’s recommended to eat 2-3 portion sizes of fatty fish per week. Good sources of fatty fish are wild salmon or trout, mackerel, anchovies, sardines and herring as they are high in omega 3 and relatively low in mercury. 

Eating cold potatoes with its skin adds extra fiber and nutrients including antioxidants. Just make sure you clean them properly before cooking and opt for organic or homegrown potatoes if possible.