Herring and potato sushi

INGREDIENTS

(makes about 16 pieces)

400g freshly boiled waxy potatoes
1tbs mustard oil
1/2tsp wasabi
1tsp rice wine vinegar
1/2tsp salt
1tsp Dijon mustard
2 large pickled herring fillets
Mustard and sesame seeds to use as a garnish
Deep-fried chives

METHOD

Mash the potatoes coarsely with a fork. Add the oil, wasabi, vinegar, salt and mustard. Cool. Slice each herring fillet into strips lengthways. Pat dry. Put half of the mashed potato on to a sheet of film. Spread out with a palette knife to form a neat rectangle. Lay half the herring strips on the potato and wrap them up tightly like sushi to form a roll. Repeat with the second half of potato and remaining herring. Unwrap. Coat one side of the potato with a mixture of mustard and sesame seeds. Slice into eight pieces. Serve three or four pieces topped with chives.

Marcus Samuelsson pipes one or two sauces on to the plate as an accompaniment:

Black mustard

Ingredients

2tbs black mustard seeds
1/2tsp squid ink
1/2tbs miso
1tbs Chinese mustard
2tbs sweet Scandinavian mustard
1/2tbs black bean paste
1tbs mustard oil
1tbs olive oil

Method

Blend the mustard seeds to a fine paste in a small processor. Incorporate squid ink and miso, then the remaining mustards and bean paste and finally the oils to obtain a glossy, pipeable sauce.

Marcus Samuelsson

Photo © Sam Bailey