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Norwegian Fried Potatoes and Herring Salad
From Dorothy McNett's recipe at www.dorothymcnett.com. This used to be called The Hunter's Dish and was cooked just in case the hunter came home empty handed. Not to worry, as there were always potatoes in the pantry! This is also known as a version of Lefse. (these are much thicker as they are not rolled out before frying...)
4 - 5 medium sized Yukon Gold potatoes
Cook the potatoes "with their jackets on". This can be done in the microwave oven, using about 3 minutes per average sized potato. Just cut the potatoes into chunks, place in a batter bowl, cover and cook about 10 minutes. Test for doneness, adding more time if not tender enough. Or boil them in water about 20 minutes or more, until soft. Mash them well, adding the butter, salt, pepper and milk. Beat until very smooth. Add the flour and egg yolks, beating well. In heavy bottomed frying pan, heat about 1-2 tablespoons of the fat. With a spoon, make large dollops of the potato mixture and place on a plate or platter and sprinkle with a thin sprinkling of flour. Place in the hot skillet and cook several minutes on both sides to brown nicely. Arrange the lettuce or greens on individual salad plates, and mound a bit of the onion, beets, apple, and herring on top. Combine cream and mayonnaise to use as a dressing. Serve the salad with the potatoes.
Recipe created 2011-06-11.