For some reason herring (Clupea harengus membras) enjoys a bit of a bad rep in Finland. To my dismay I've often heard it being referred to as trash fish. You know, something to be thrown away; not something to feast on. WROOOOOOONG! If there's one thing you're going to learn from me, let it be this: It is delicious. It is cheap, it is good and it is incredibly versatile. Have you tried herring in dressing with mustard and roasted garlic? Or Cosmopolitan herring? Or lobster herring? Or our recent triumph of curried herring?
Though I never manage the recommendation of eating fish at least twice a week (turned out they don't mean those fish-shaped crackers!) , pickled herring I can't get enough of. I can easily finish an entire jar in one sitting. Ok, make that two jars. (At least...)
So far the lemon herring has probably been my all time favourite. But I think it just might have met its match. The Boy Next Door's verdict was (adorable as ever, in his total lack of objectivity) clear: the best herring in the world.
Though I never manage the recommendation of eating fish at least twice a week (turned out they don't mean those fish-shaped crackers!) , pickled herring I can't get enough of. I can easily finish an entire jar in one sitting. Ok, make that two jars. (At least...)
So far the lemon herring has probably been my all time favourite. But I think it just might have met its match. The Boy Next Door's verdict was (adorable as ever, in his total lack of objectivity) clear: the best herring in the world.
400 g herring fillets
Vinegar solution:
1,25 dl strong vinegar (10%)
5 dl water
1 tbsp salt
Rinse the fillets and pat dry. Skin them (optional) and place in an air-tight container. Combine the ingredients for the vinegar solution and pour over the fillets. Cover and let cook in cold for 6-8 hours. Drain thoroughly.
Coconut, chili and coriander dressing:
Coconut, chili and coriander dressing:
1 dl mayonnaise
1 dl coconut cream (the sold stuff in a can of coconut milk) or Greek yogurt or crème fraîche
1 tsp Sriracha
2 tsp tomato concentrate
3 tsp sugar
1 tsp grated ginger or 1/2 tsp ground one
the juice and finely grated zest of 1/2 lime
handful of coriander leaves (1 generous tbsp when chopped)
(salt)
1 dl coconut cream (the sold stuff in a can of coconut milk) or Greek yogurt or crème fraîche
1 tsp Sriracha
2 tsp tomato concentrate
3 tsp sugar
1 tsp grated ginger or 1/2 tsp ground one
the juice and finely grated zest of 1/2 lime
handful of coriander leaves (1 generous tbsp when chopped)
(salt)
Combine the ingredients to a smooth dressing. Check the taste and if needed, season with salt (carefully though). Fold in herring fillets and let marinate in the fridge at least until the next day.
Aah. And ooh. At this point of our Midsummer celebrations wine tasting our memories notes are a bit hazy ambiguous but I think it was KungFu Girl Riesling that we felt was the best match. I'm pretty sure of that anyway...
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ANYONE FOR SECONDS?
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