Thursday, 3 July 2014

Curried herring

In the Nordics summer, and especially Midsummer just isn't summer without the long-awaited new potatos. And with them, fish. Herring in particular. And we're nothing if not schticklers for traditions (as. if.) So, this year ours were drenched in curry and mango dressing. 

Curry is something I love at least as much as I love herring - as a kid I used to put it even on vanilla ice cream...!

And if these traditional Scandinavian (!) flavours get you going, you just wait for the other one we made for our Midsummer lunch: tomato herring with coconut cream, coriander and sriracha! Yeah - for real!

Though not much of a guardian of folklore, I proved so handy in the kitchen over the Midsummer, one minute cleaning octopus (yes! Octopus coming soon! It's been ages!) and the next skinning herring that I think The Boy Next Door is rather pleased with his choice for Mrs Boy Next Door...

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.

Curry and mango dressing:

1 small baby food jar of puréed  mango (or the flesh of 1 very ripe mango, puréed)
1 dl mayonnaise
0,5 dl Greek yogurt (or crème fraîche or coconut cream even)
1/2 tsp ground ginger
1 generous tbsp curry powder
1 large tsp mustard
1 generous tbsp chopped chives (or spring onions)
pinch of white pepper

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. And to go with it, the usual suspects. A.k.a. boiled new potatos, archipelago malt bread and schnapps!




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