Stage 1, Rotterdam: French chef, Gabriel Gaté, introduces Taste Le Tour 2010 from the historic Dutch port city of Rotterdam and discusses the local food traditions. Master chef, Philippe Mouchel, prepares a popular Dutch dish of herring and potato salad.


Skill level

Average: 3.7 (12 votes)


salt and freshly ground black pepper
1 tbsp red wine vinegar
1 tsp Dijon mustard
3 tbsp vegetable oil
400-500 g cooked potatoes in the skin (kipfler are great)
1 tbsp dry white wine
1 large shallot, finely chopped
2 tbsp chopped parsley
2 tbsp finely cut tarragon leaves
4 herring fillets, marinated in oil and vegetables

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a bowl mix together a little salt and pepper, the vinegar, mustard and oil.

Peel and slice the cooked potatoes.  While the potatoes are still warm mix them with the wine, then mix in the chopped shallot, the dressing, chopped parsley and tarragon.

Spoon a little potato salad onto 4 plates.  Top each with 1 herring fillet and a little vegetable garnish from the marinade.  Season with a bit more black pepper and serve.