10/10/2014

SALUTING BALTIC HERRING PT. 2:
 PICKLED BALTIC HERRING IN
 CORIANDER AND GARLIC SAUCE


Perhaps not beating the previous Baltic herring recipe, but oh so good. Actually you shouldn't even be comparing pickled and oven-baked things, since they're from two different planets. Brothers from different mothers.

Or actually the opposite: The mother is the same, but still the brothers ain't related.

If you know what I'm saying.


PICKLED BALTIC HERRING IN CORIANDER AND GARLIC SAUCE

150g Baltic herring fillets
1,5 dl water (cold)
2 tbsp white vinegar (10%)
1 tsp salt
  1. Remove the fillets from the skin (just by using fingers).
  2. Mix together water, white vinegar and salt.
  3. Toss in the fillets, set in fridge and let cure for at least 4 hours (or overnight).
  4. Drain well when ready. (The cured fillets turn white.)
Sauce:
0,5 dl mayonnaise
1 tbsp crème fraîche
1 garlic clove, pressed
2 tbsp fresh coriander
salt & black pepper
  1. Mix together mayo and crème fraîche, add garlic and chopped coriander.
  2. Add salt and pepper to taste.
  3. Add the cured fish fillets and marinate in fridge until next day.
  4. Serve on toasted (rye) bread!

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