Smoked-Then-Fried Herring from Old Ballard Liquor Co. for Alaska Herring Week 2017! Photo courtesy Old Ballard Liquor Co.
Meet Smoked-Then-Fried Herring, just one of the herring dishes being offered by Old Ballard Liquor Co. for Alaska Herring Week 2017! Wanna make this at home? At Old Ballard Liquor Co., you can purchase the same Alaska Herring fillets being used by Seattle’s top chefs for Alaska Herring Week! Once you’ve done that, here’s the recipe:
RECIPE: Smoked-Then-Fried Herring
Tasty Smoking Brine
You’ll need:
1 C Apple Cider Vinegar
½ C Pickling Salt
1 C Sugar
1 tsp Juniper Berries
1 tsp Allspice Berries
½ tsp White Peppercorns
6 C Ice Cubes
Prepare the Brine:
Add all ingredients except the ice cubes to a pot and bring to a boil, then remove from heat and allow to steep for 30 minutes. Add the ice to cool the brine. Store brine in the refrigerator for up to 45 days if not used immediately.
Prepare the Herring:
Peel the skin off of the Alaskan herring fillets, and brine for 2-3 hours.
Lay the fillets on a cooling rack on a small pan and put uncovered into a refrigerator for three hours to dry slightly. The fish should be sticky to the touch when ready.
Cold smoke the herring in alder smoke at 120 degrees max for 30—45 minutes.
Remove from the smoker. If the fish is dry to the touch, moisten by lightly brushing fresh brine over both sides. Set aside.
In a wide frying pan, heat ¼ Cup clarified butter on medium-high heat (substitute 1/8C butter + 1/8C canola oil).
Dredge the fish in plain, unseasoned rye flour.
Pan-fry on each side until golden.
Serve with mashed potatoes and sweet dill cucumber pickles (pressgurka).
Arenque, Spanish for Herring, from The Harvest Vine. Photo courtesy The Harvest Vine.
Meet Arenque, featuring olive oil poached herring with piquillo peppers, piparras, cured black olives and alioli, from The Harvest Vine. (Click here to download recipe.) Arenque is Spanish for “herring.” But the crew at The Harvest Vine is having a little extra fun with its herring dish, with its alternate name, Keith Haring Herring, as an homage to the great artist.
Arenque, a.k.a., Keith Haring Herring from The Harvest Vine. Photo courtesy The Harvest Vine, with a shout out to the original artist who inspired it, Keith Haring.
Charred Citrus Cured Herring from Collections Café at Chihuly Glass and Garden for Alaska Herring Week 2017! Photo courtesy Collections Café.
Meet Charred Citrus Cured Herring, with Compressed Melon, Marcona Almond Butter, Heirloom Tomatoes, Banyuls Vinaigrette and Orange Leek Ash, from Collections Café at Chihuly Glass and Garden in Seattle Center, for Alaska Herring Week 2017! Want to make it at home? Here’s the recipe from Sous Chef Max George:
Charred Citrus Cured Herring, with Compressed Melon, Marcona Almond Butter, Heirloom Tomatoes, Banyuls Vinaigrette and Orange Leek Ash, from Collections Café
Recipes
Charred Citrus Cured Herring
Marcona Almond Butter
Banyuls Vinaigrette
Compressed Melon
Orange Leek Ash
Heirloom Tomatoes
Charred Citrus Cured Herring
Herring Brine
1 cup White Wine Vinegar
.5 cup Water
.25 Cup Lemon Juice
Citrus Cure
2 Cup Sugar Granulated
1 Cup Kosher Salt
5 ea Zested Lemon
1 Bunch Cilantro
Brine for 2.5 Hours. Remove from liquid and soak in ice water for 30 minutes. Drain Liquid and soak in ice water for an additional 30 minutes.
Smoke at 125 Degrees F for 30 minutes. Char both sides of herring with a torch and cure for 24 hours.
Marcona Almond Butter
1 Cup Marcona Almonds
Hot Water (Just enough to cover the Almonds)
3 Tbl Almond Oil
Soak Almonds in hot water for 3-4 Hours Covered. Place in Vitamix and puree slowly adding the almond oil until smooth.
Banyuls Vinaigrette
.25 Cup Banyuls Vinegar
.5 Cup Oil Canola Evo Blend
1 Tbl Stone Ground Mustard
1 Tbl Honey Clover
.25 oz Brunoise Shallot
1 Tbl Salt
2 tsp Pepper Coarse Ground
Mix all ingredients together.
Compressed Melon
Cantaloupe
Tangerine Oil
Thyme Sprigs
Melon ball desired amounts of cantaloupe and place in vacuum seal bag with thyme sprigs and a drizzle of tangerine oil. Vacuum seal. Use as needed.
Orange Leek Ash
2 ea Leeks
3 ea Orange
2 ea Lemon
Cut leeks into 8 pieces length wise and and place on grill until charred on all sides. Shave oranges and lemons ensuring that there is no white attached to the zest. Place all ingredients into dehydrator at 145 Degrees F for 24 hours. Place all ingredients in spice grinder until combined. Finish with Salt and Sugar to taste.
Herring Fritters, Roasted Tomato Vinaigrette, Cuttlefish Ink Aioli from FareStart for Alaska Herring Week 2017! Photo courtesy FareStart.
Now we’re talkin’! Check out these Herring Fritters with Roasted Tomato Vinaigrette and Cuttlefish Ink Aioli from FareStart for Alaska Herring Week 2017, beginning Monday, June 19th! But wait! There’s more!
Herring Po’Boy, Creole Mayo, Mama Lil’s Peppers, Butter Lettuce, Served with Grilled Corn Salad from FareStart for Alaska Herring Week 2017! Photo courtesy FareStart.
Not satisfied with just one dish, FareStart will also offer this awesome Herring Po’Boy with Creole Mayo, Mama Lil’s Peppers, and Butter Lettuce, Served with Grilled Corn Salad during Alaska Herring Week 2017! Laissez les bon temps rouler!
Fried Herring and Mash Potatoes for Alaska Herring Week for Wednesday Dinner at the Swedish Club. Photo courtesy the Swedish Club.
The Swedish Club, on Dexter Avenue North, is one place you would absolutely expect to find grand herring dishes any time, whether or not it is Alaska Herring Week. So it is no surprise that they are going all in for Alaska Herring Week 2017! Of course, there is the added benefit of Alaska Herring Week coinciding with the Summer Solstice, or as they know it, Midsommar. After all, the longest day of the year is a big deal in a country so far north.
The Swedish Club will feature multiple traditional herring dishes during Alaska Herring Week, beginning with their Wednesday Dinner on June 21st, featuring this lovely Fried Herring and Mash Potatoes! And here is the recipe, should you like to try making it at home! (And stay tuned for more of their featured herring dishes.)
RECIPE: Fried Herring & Mashed Potatoes
For 4 servings, you’ll need:
8 fillets of Herring
1/2 tsp salt
1 pinch of white pepper
1/2 cup dark rye flour
1-2 tbsp butter for frying
First, brine the herring fillets in this mixture:
1 cup white vinegar
1/2 cup water
1/4 cup lemon juice
Brine for 2-3 hours and pour off
Rinse the Herring and pat dry with paper towels. Salt and pepper the fish and dip both sides in the rye flower.Fry the Herring a couple of minutes on both sides in butter. Serve with mash potatoes, lingonberry jam, vegetables or small salad.
•••
If there are leftover fried Herring, you can pickled it with this brine:
1/2 cup white vinegar
1 cup sugar
1.5 cup water
2 bay leaves
5 whole allspice
1 sliced yellow onion
1 sliced carrot
Heat up all ingredients except the vegetables until sugar has dissolved. Let it cool down a bit before adding the onion and carrot. Pour it over the fried Herring. It will keep for at least a week in an airtight container in the fridge, and you can enjoy the Herring on dark rye bread or Hardtack
(Crackers). It’s a perfect lunch on a hot summer day.
“Holding on to spring,” grilled and chilled herring, pickled ramps and green strawberries, fennel, watercress, preserved lemon, macadamia-ramp pesto, olive oil aioli, and chive, from Barking Frog at Willows Lodge in Woodinville for Alaska Herring Week 2017. Photo courtesy Barking Frog.
Alaska Herring Week 2017 begins on Monday, June 19th! Here is another one of the delicious, creative dishes chefs from all over Greater Seattle will be making using wild, sustainably-harvested Pacific herring from Alaska! This is “holding on to spring,” from Barking Frog at Willows Lodge in Woodinville, featuring grilled and chilled herring, pickled ramps and green strawberries, fennel, watercress, preserved lemon, macadamia-ramp pesto, olive oil aioli, and chive.
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 Market on Mercer Island, Old Ballard Liquor Co. in Ballard, and Wild Salmon Seafood Market at Fisherman’s Terminal! Once you’ve done that, here’s the recipe:
“Holding on to spring,” grilled and chilled herring, pickled ramps and green strawberries, fennel, watercress, preserved lemon, macadamia-ramp pesto, olive oil aioli, and chive
Bone Softening Brine:
For 1-2 pounds of herring fillets
1 Cup Distilled White Vinegar
1/2 Cup Water
1/4 Cup Lemon Juice
Brine fillets for 2-3 hours, then pour off brine.
Soak the brined fillets in ice water for 30 minutes,
Change the water and soak for another 30.
Remove from water and let dry between linens.
For The Herring and Marinade:
Grill the herring on a well-seasoned grill until just cooked through.
Remove from grill and cool.
1 Cup olive oil
2 lemons, zested + juice from 1
1 bulb fennel, shaved thin
½ tsp fennel seed, toasted and ground
½ bunch parsley coarsely chopped
Combine everything
Season lightly with salt
Pour over herring and let marinate overnight.
For the pickled Strawberries and Ramps:
We use green strawberries which are unripe and haven’t begun to show color yet. We use a cold pickle on these
The Ramps we use a cold pickle on the greens and a hot pickle on the bulbs. If you don’t have ramps you can use onions and do a hot pickle on them.
For the pickling brine:
2 Cups Champagne vinegar
½ Cup sugar
1 tsp Coriander
½ Jalapeno, seeded
6 ea Juniper berries
2 ea bay leaves
1 tsp Pink peppercorns
Bring everything to a boil, strain over vegetables for a hot pickle, and let sit for 2-3 hours.
Strain through a chinois filled with ice to cool off the pickling brine and dilute for a cold brine, then pour over desired product (Strawberries here) and let sit overnight
For the Macadamia- Ramp Pesto:
12-15 Ramps, cleaned
1/2c Macadamia Nuts, toasted, crushed
2 Tbsp Grapeseed oil
2 cloves roasted garlic
1 Tbsp sherry vinegar
Salt to taste
Toss the ramps in oil and roast over a grill or cook them in a hot cast iron pan to char them
Finely mince the cooked ramps and roasted garlic.
Combine with the macadamia nuts and blend together, add the vinegar and grapeseed oil.
Season to taste.
For the Olive Oil Aioli:
1ea egg yolk
1 Tbsp lemon juice
¼ tsp salt
¼ tsp dry mustard
6oz Olive oil
Combine everything except olive oil and blend thoroughly
Slowly drizzle in olive oil while whipping constantly
Season to taste.
For The Dish (1 serving):
2 tbsp Shaved fennel
8-10 leaves watercress, cleaned
2 pickled ramps
Fennel frond to garnish
2 Tbsp Ramp-macadamia Pesto
2 Tbsp Olive oil Aioli
2 Herring Fillets
½ tsp lemon zest
1 tsp of marinade from herring
1 Tbsp Pickled green strawberry
Combine fennel, watercress and fennel frond in a bowl, mix with herring marinade.
Lay Herring fillets on plate.
Top herring with pickled ramps, and salad of fennel and watercress
Place dots of Aioli around herring
Garnish with a spoonful of Pesto
Finish the plate with pickled strawberries and lemon zest,
Purple Café & Wine Bar in Woodinville will serve Grilled Herring with smoked shiitake, asparagus, lobster consommé, and scallions, during Alaska Herring Week 2017! Photo courtesy Purple Woodinville.
We welcome Purple Café & Wine Bar in Woodinville as our 53rd confirmed participant in Alaska Herring Week 2017! And Chef Andy is also the first to get us a dish photo and a dish description: Grilled herring, smoked shiitake, asparagus, lobster consommé, and scallions.
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 Market on Mercer Island, Old Ballard Liquor Co. in Ballard, and Wild Salmon Seafood Market at Fisherman’s Terminal! Once you’ve done that, here’s the recipe:
Grilled herring, smoked shiitake, asparagus, lobster consommé, and scallions
Basic Bone Softening Brine:
1 c distilled white vinegar
1/2 c water
1/4 c lemon juice
Combine all ingredients and brine herring for three hours. Remove herring from brine and rinse in cold water. Pat dry and move to sweet soy marinade.
Sweet Soy Marinade:
1/4 c soy sauce
1/4 c dry white wine
1/4 c mirin
2 T sugar
2 T freshly grated ginger
Combine all ingredients in a sauce pan and whisk to dissolve sugar. Heat to barely a simmer, immediately remove from heat and cool.
Thread herring onto bamboo skewers and marinate for 4 hours reserving a little to brush on the fish while grilling.
Lobster “Consommé”:
1 gal water
1 lb lobster shells
2 onions, large dice
2” fresh ginger, sliced
1 ea roma tomato, sliced
6 ea garlic cloves, smashed
1 ea lime, sliced
2 ea bay leaf
1 T black peppercorns
Rinse lobster bodies under cold water and remove any of entrails that may still be attached as they will cause the stock to be bitter.
Combine all ingredients in a stock pot and heat to the bearest of a simmer for 1 hour. Do not boil!!
Strain through a fine mesh strainer lined with cheese cloth. Season to taste with soy sauce and more lime juice if needed. Cool.
Smoked Shiitake:
De-stem skiitake.
Smoke at 225 for 45 minutes with alderwood
Cool and slice.
For the Dish:
Pat marinade off herring and brush with canola oil and place on a well-oiled and hot grill. Grill for 3-4 minutes per side. Use a fish spatula if fish is sticking slightly.
Grill asparagus spears that have been dressed with canola oil, rice wine vinegar, salt, and pepper.
In a small sauce pan heat lobster consommé and smoked shiitake together.
To plate: Criss cross asparagus spears, arrange shiitake around asparagus, pour in consommé, and place grilled fish on top. Garnish with scallions.
Pioneer Square’s The London Plane Offers Two Gorgeous Herring Dishes for Northwest Herring Week! #nwherringweek #herring
Pickled Herring with house-made labneh, rye toast, red onion, Old Chaser Farm French breakfast radish, from The London Plane for NW Herring Week!
Pickled Herring with house-made labneh, rye toast, red onion, Old Chaser Farm French breakfast radish, from The London Plane for Northwest Herring Week!
Seared Herring with sum choy, shiitake & oyster mushrooms, dashi, garlic scapes, ginger, tea leaves and flying fish roe, from The London Plane for NW Herring Week!
Seared Herring with sum choy, shiitake & oyster mushrooms, dashi, garlic scapes, ginger, tea leaves and flying fish roe, from The London Plane for Northwest Herring Week!
Alaska Herring Week 