Parmentier de Hareng Fumé aux Brocolis

This attempt to use some smoked herring is a derivation of a derivation of a parmentier:

Parmentier, or hachis parmentier, is a traditional French dish of ground meat (usually beef, sometimes a mix of beef and pork) topped with mashed potatoes and oven-baked.

Our version is based on this recipe but employs both broccoli and potatoes.

4 oz fillets of smoked herring
3/4 c. milk (optional, to de-salt the herring if needed)
2 medium potatoes + fixing for mashed potatoes (do not use salt)
1 medium head broccoli
1/3 plain yogurt
pepper
parmesian cheese, fresh
breadcrumbs

If using salted herring, spread out in the bottom of a dish and cover with milk. Let rest in the fridge for at least 3 hours or overnight. Drain, rinse, and pat dry; cut into 1/4"-1/2" chunks before use.

Make your mashed potatoes while preparing the brocculi mixture: Chop and steam the brocculi in the mircowave. Use a masher or food processor to make a paste of broccoli, plain yogurt, and pepper to taste.

Preheat the oven to 350 degrees. Spread the mashed potatoes, and layer the chunks of herring over them. Spread the broccoli mixture into the next layer and then sprinkle with the parmesian. Top with a layer of bread crumbs and bake for about 20 minutes. You need only warm everything through and brown the bread crumbs. Serve immediately.

I would recommend serving small potions with a salad or some such. The flavors are very intense, and you can always get seconds.