Potatoes and Herring

Herring & Potatoes

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Clock Icon for Prep Time 5 min prep
Person Icon for Serving Size 3 servings

Oily fish like herring are often served with potatoes and cream. This lighter version of the classic dish packs in more vegetables to up the nutrition ante. Herring are so good for us. Rich...


    1 pound new potatoes

    1 tablespoon salt

    2  large carrots, cut into large chunks

    1  small head broccoli, cut into florets

    2  tablespoons butter

    1  tablespoon soy sauce (can add more to taste)

    1  bunch scallions, thinly sliced

    ½  bunch dill, coarsely chopped

    1  can herring (6.7 ounces) drained (see Ann’s Tips)

Nutrition Facts


371 cals


14 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


44 g


7 g


10 g


20 g


1087 mg


  1. In a medium saucepan, combine potatoes, salt, and water to cover. Bring to boil over high heat and reduce to simmer for 5 minutes.
  2. Add carrots and simmer an additional 5 minutes.
  3. Add broccoli and simmer an additional 3-5 minutes until all ingredients are tender. Drain.
  4. In large mixing bowl, toss simmered vegetables with butter, soy sauce, scallions, and dill.
  5. Top with herring to serve.

Chef Tips

Herring is available canned or jarred at any market. Plain herring are best for this. This recipe can also be made with water packed sardines.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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