Photo: Jakob Fridholm/imagebank.sweden.se
Roe marinated herring with crisp bread
: Jesper Johansson, Grythytte akademi
: Appetizer
: 10
Ingredients
- 400-500 g herring fillet, skin off.
Brine:
- ½dl (¼ cup) distilled vinegar (12%)
- 4dl (1¾ cups) water
- 1 tablespoon salt
- 2 tablespoons granulated sugar
Marinade:
- 3 shallots, finely chopped
- about 1dl (½ cup) vendace roe
- 2dl (1 cup) sour cream
- 4 tablespoons mayonnaise
- 2-3 drops Worcester sauce
- 2 tablespoons dry sherry
- a squeeze of lemon
- salt and pepper
Garnish:
- roe
- chives, chopped
- dill sprigs
Instructions
Day 1, Brine:
- Stir together the ingredients for the brine in a bowl.
- Mix in the herring and set the bowl cold for 12 hours until the fillets are white throughout, but not hard.
Day 2, Marinade:
- Mix the shallots with the rest of the marinade ingredients.
- Let herring drain in a colander, pat it dry with some paper and put it in the marinade.
- Turn a few times so the marinade covers everything.
- The herring is ready after 3-4 hours in the fridge, but preferably wait one day.
Garnish:
- Serve with crisp bread and garnish with roe, chopped chives and dill sprigs.
