Sunday, November 9, 2014

A Partner in the Kitchen & a Smoked Herring Salad

My kitchen was an empty place - one that was mine alone and while I enjoyed it for a long while, it was becoming lonely. M then stepped in with his booming voice and his adventurous palate, bringing back the excitement. I began to realize that maybe I needed to watch someone start from the beginning again - to test out flavors that worked or didn't, to read about ingredients with an eagerness that had fallen into a semi-slumber inside of me.  Maybe what I needed now was a partner in the kitchen; one who would challenge me, push me to try techniques I was being lazy about. So here's M's first recipe on Buttered-Up - a recipe that I genuinely love and can eat over and over and over again, especially when he's sitting right beside me with his mouth full; when we're grinning at each other and at all of those flavors popping in our mouths.

Smoked Herring Salad
You'll need:
250 grams of smoked herring fillet
1 large red onion, thinly sliced
3 scallions, thinly sliced
1/2-1 teaspoon of chili powder, depending on your tolerance
Zest of one lime
75 grams of fresh coriander, chopped
Juice of 1 lime
1/4 cup of olive oil
1/2 teaspoon of black pepper
salt to taste
Slice the smoked herring fillets into bite-sized pieces. In a bowl, mix together the red onions, scallions, lime zest, lime, chili powder, olive oil, black, pepper & salt. Add the sliced smoked herring and fresh coriander then toss together gently. Serve by first plating the fish mixture then pouring on the remainder of the dressing.  

5 comments:

  1. Never made a salad with smoked herrings before.. what a great idea. This salad looks delicious!

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    Replies
    1. Thank you, Thalia. We urge you to try it out. :)

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  2. what a great idea. The herring can be replaced with smoked mackerel?

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    Replies
    1. Hello Magda,

      We assume that it would work but have not tried it ourselves. Please consider that while both fish are smoked in a similar manner, herring is more buttery and mackerel is more of an oily fish. You might want to increase the acid content (the lemon juice) of the recipe to cut through the oil. We would love to know how it works for you if you decide to try it. Thanks for your question and please drop by soon. :)

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  3. Would be tasty added to boiled and chilled red potatoes too!

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