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Categories:
oil paprika parsley salt potatoes egg mayonnaise low-fat yogurt spring onions curry powder herring fillets lemon juice sugar radishes cucumbers cress oil
Viewed: 67 - Published at: 2 years agoIngredients
- 2 tbsp oil
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tbsp coarse sea salt
- 2 1/4 lbs small new potatoes
- 1 None egg, chopped
- 1/2 cup mayonnaise
- 1 1/4 cup low-fat yogurt
- 2 None spring onions, sliced
- 1 tsp curry powder
- 2 None herring fillets, cut into small cubes
- 1 tbsp lemon juice
- 1 pinch sugar
- 8 None radishes, cut into cubes
- 2 1/2 oz pickled cucumbers, sliced
- 1 cup cress, chopped
- 1 tbsp oil
Method
- Preheat the oven to 400°F. Mix the oil, paprika, dried parsley, some pepper and sea salt and mix with the potatoes in a bowl. Place on a lightly oiled baking or roasting pan and roast in the oven for 40-45 mins. Turn once during cooking. Meanwhile hard boil the egg for about 10 mins. When it's done, plunge it in cold water.
- Mix the mayonnaise and yogurt with most of the spring onions. Divide the mixture evenly between 2 bowls. In one, stir in the curry powder and the herring fillets, add the lemon juice and sugar, and season to taste. Set aside to chill. In the other, stir in most of the radishes and cucumbers and the egg. Stir in the cress and season to taste. Serve the dips in small bowls, and sprinkle the herring sauce with the remaining spring onions and the egg sauce with the remaining radishes and cucumbers. Serve the potatoes on a platter.
