RECIPE: Damn The Weather Presents Herring Pastrami Tartine with Sauerkraut and Pickled Mustard Seed

Herring Pastrami Tartine with Sauerkraut and Pickled Mustard Seed from Damn The Weather for Alaska Herring Week 2017! Photo courtesy Damn The Weather.

Herring Pastrami Tartine with Sauerkraut and Pickled Mustard Seed from Damn The Weather for Alaska Herring Week 2017!

Wanna make this at home? You can purchase the same Alaska Herring fillets being used by Seattle’s top chefs for Alaska Herring Week from Central Coop on Capitol Hill, Freshy’s Seafood Marketon Mercer Island, Old Ballard Liquor Co. in Ballard, and Wild Salmon Seafood Market at Fisherman’s Terminal! Once you’ve done that, just use the recipe below! (Note: the initial brining step is necessary to soften the remaining tiny pin bones in the fish. They are safe to eat, but not texturally pleasing.)

Herring Pastrami Tartine with Sauerkraut and Pickled Mustard Seed
(makes 6 fillets)

Brine:

  • 2 C white distilled vinegar
  • 1 C water
  • 2 lemons, halved

Mix ingredients and soak filets for 2.5-3 hrs.  Purge in cold water for additional 30 minutes

Pastrami Cure:

  • ¼ C kosher salt
  • 2 T brown sugar
  • 1 T cracked black pepper
  • ½ t ground allspice
  • 10 cloves, ground
  • 3 bay leaves
  • 1 t yellow mustard powder
  • 1 ½ t ground fennel
  • ½ t red chili flake
  • 1 clove garlic
  • 2 T beet juice, or 2 T chopped cooked red beets

In a food processor, combine ingredients.  Coat herring fillets and let sit for 48 hours.

Rinse herring fillets and allow to dry in refrigerator for at least 3 hours.  Hot smoke herring until cooked through, approx. 10 minutes on medium-low heat.

Pickled mustard seeds:

  • 1 C yellow mustard seeds
  • 2 T whole caraway
  • ½ C apple cider vinegar
  • 2 ½ C water
  • ½ C white sugar
  • 2 t kosher salt

Bring 2 C water to a boil and pour over the mustard and caraway seeds; let steep for 10-15 minutes to soften and then drain.  Bring the remaining ½ C water, vinegar, sugar, and salt to a boil and pour over mustard and caraway seeds.  Let the pickled seeds refrigerate overnight.

To assemble:

Place slices of rye bread onto a sheet tray, brush with melted butter, and season with kosher salt.
Place tray into a 325 degree preheated oven and cook until golden brown, 8-10 minutes.  Remove from oven and let cool.

Cut or break chunks of herring and place onto rye bread; garnish with sauerkraut and pickled mustard/caraway seeds, and sea salt.

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