Category: Participating Restaurants

Featured Dishes, Participating Restaurants, Recipes

Recipe: Bratherring from Altstadt for NW Herring Week!

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Bratherring from Altstadt for NW Herring Week!

Bratherring from Altstadt for NW Herring Week!

Brine and Pickle herring:
(inspired by Hunter Angler Gardener Cook Swedish Pickled Herring Reciper)

  • 1/2 c kosher salt
  • 4 c water
  • 1# herring fillets
  • 1 c water
  • 2 c white wine vinegar
  • 1/4 c sugar
  • 1 T mustard seed
  • 2 t whole allspice
  • 2 t black peppercorns
  • 3 bay leaves
  • 3 cloves
  • 1 lemon, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 bunch dill
  • 4 sprigs thyme

Heat 4 cups of water with salt until dissolved. Cool to room temperature. Submerge the herring fillets in the brine and refrigerate 24 hours.

Combine the sugar, vinegar, water and all the spices in a pot and bring to a boil. Simmer 5 minutes, then turn off the heat and let it cool.

Remove the herring from the brine. Layer in a 1 qt container with the lemons, onions, dill and thyme. Pour the cooled pickling liquid over and cover. Allow to pickle at least two days before using.

Breading:

  • 1 c cornstarch
  • 3 eggs
  • 2 c AP flour
  • 2 t dill seed (ground)
  • 2 t caraway seed (ground)
  • 2 t dried marjoram (ground)
  • 2 t onion powder
  • 2 t garlic powder
  • 2 t celery salt
  • 2 t mace
  • 1 t cayenne
  • 1/2 t granulated sugar

Mix flour and all seasonings together. Beat eggs.

Dry herring fillets from the pickle. Dredge fillets in cornstarch. Dip in egg. Dredge in flour mixture.

Fry at 350 degrees until golden brown (about 3 minutes)

Featured Dishes, Participating Restaurants

From Orfeo for NW Herring Week: Hot Smoked Alaskan Herring with olive oil roasted potatoes, Spanish chorizo, pickled goat horn chilies & espelette

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Hot Smoked Alaskan Herring with olive oil roasted potatoes, spanish chorizo, pickled goat horn chilies & espelette from Orfeo for NW Herring Week!

Hot Smoked Alaskan Herring with olive oil roasted potatoes, Spanish chorizo, pickled goat horn chilies & espelette, from Orfeo for Northwest Herring Week!

Featured Dishes, Participating Restaurants, Recipes

Recipe: Etta’s Fried Herring with Cherry-Frisee salad and Mint-Dill cream for NW Herring Week!

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Etta’s Fried Herring with Cherry-Frisee salad and Mint-Dill cream for Northwest Herring Week!

Etta’s Fried Herring with Cherry-Frisee salad and Mint-Dill cream for Northwest Herring Week!

Recipe:

Brine fish in the following for 2 hours

  •    1c champagne vin
  •    2c h20
  •    1/2c sugar
  •    1/2c salt
  •    1 whole lemon cut into rings

Mint and Dill Cream:

  •    1c sour cream
  •    1c mayo
  •    5T mint finely chopped
  •    5T dill finely chopped
  •    2T parsley finely chopped
  •    Salt and lemon juice to taste

Dredge for fish:

  • Equal parts AP flour and cornstarch

Cherry and Frisee salad garnish:

Toss ingredients together with a simple vinaigrette of lemon juice, olive oil and a pinch of salt.

  •    Baby frisee
  •    Sliced Rainier cherry
  •    Red currants
  •    Pickled mustard seed
  •    Pickled Ramps
Featured Dishes, Participating Restaurants

Togiak Herring “Old Bay” Escabeché from Le Petit Cochon!

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Togiak Herring “Old Bay” Escabeché from Le Petit Cochon for Northwest Herring Week!

Meet Le Petit Cochon‘s contribution to Northwest Herring Week:

Togiak Herring “Old Bay” Escabeché, Snap Pea and Fava Bean Panzanella, M.F. Ranch, Collins Farm Peaches, Pickled Onions, Mustard Dill, Tempura Squash Blossom

Featured Dishes, Participating Grocers, Participating Restaurants

Old Ballard Liquor Co. Unveils Traditional Swedish Pickled Herrings Bord

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Traditional Swedish Pickled Herrings Bord from Old Ballard Liquor Co. for NW Herring Week!

Old Ballard Liquor Co.’s Traditional Swedish Pickled Herrings Bord includes Blood Orange & Rhubarb, Classic Inlagd Sill, Curry Cream Herring with Tart Apple, Dill Herring, and Smoked Cream with Chives and Citrus Zest. Served with rye and barley flatbread, of course!

Old Ballard also has the following herring products for sale for you to take home… or wherever you are going. We try not to judge.

  • Frozen fillets
  • Salt fillets
  • Smoked pacific herring (canned)
  • Pickled herring by the pound
Featured Dishes, Participating Restaurants, Recipes

Recipe From Salted Sea: Smoked Herring Hush Puppies with Sambal Ketchup

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Smoked Herring Hush Puppies with Sambal Ketchup from Salted Sea Seafood & Raw Bar in Seattle’s Columbia City neighborhood.

Salted Sea in Columbia City introduces the first of what will be three herring dishes for NW Herring Week: Smoked Herring Hush Puppies with Sambal Ketchup! And best of all, they also shared the recipe with us, so you can try it at home! (Remember: we have several grocers offering herring on our Participating Grocers & Restaurants page, too.)

Smoked Herring Hush Puppies
By Chef Allyss Taylor from Salted Sea Seafood and Raw Bar
June 16 2016

Ingredients:

  • ½ cup all purpose flour
  • ½ cup yellow cornmeal
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ tsp freshly ground black pepper
  • 1 large egg, beaten
  • ½ cup buttermilk
  • ¾ cup smoked herring, sliced thinly (see recipe below)
  • ¼ cup thinly sliced scallion
  • ¼ cup minced shallot
  • oil, for frying

Instructions:

Have ready your preferred frying oil in a large, wide vessel, at 350 degrees. We use a deep fryer at the restaurant, but a dutch oven with about 6 cups of peanut or canola oil works well. Line a plate with several layers of paper towels, for draining the hush puppies. Measure flour, cornmeal, salt, baking soda, salt, and pepper in a mixing bowl. Whisk well to combine. Combine egg and buttermilk. Make a well in the center of the dry ingredients and add the buttermilk mixture, herring, scallion, and shallot. Fold the ingredients together with a spatula until just combined. Do not overwork the batter or the hush puppies will be tough. Carefully drop the batter by the heaping tablespoon into the oil, being careful not to crowd the oil. Allow the fritters to cook until golden brown, 2-3 minutes, then turn them over and allow to cook another minute or two, until they are golden brown. (They should register 190 degrees on an instant-read thermometer if you’re nervous that they’re not cooked through and want to check.) These are best made with fresh batter and eaten hot. Serve with your preference of sauce. We serve them with sambal ketchup and garnish them with scallions.

Smoked Herring:

  • Herring filets
  • Fish curing mix made with 50% salt, 50% sugar, by weight
  • Smoking rig
  • Applewood chips

Sprinkle herring filets liberally with fish curing mix and place on sheet tray in refrigerator for 24 hours to cure. Smoke, using applewood chips, according to manufacturer’s directions.

Participating Restaurants

Altstadt Announces NW Herring Week Dishes!

We will let the pictures do the talking. Here are the two spectacular herring dishes from Pioneer Square’s Altstadt German Ball Hall for NW Herring Week, June 20-26:

Herringsalat:

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Herringsalat for NW Herring Week from Altstadt in Seattle’s Pioneer Square. Photo by Megan Coombs.

Bartherring:

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Bratherring for NW Herring Week from Altstadt in Seattle’s Pioneer Square. Photo by Megan Coombs.

Yeah, a picture does activate a million taste buds, doesn’t it?

Participating Grocers, Participating Restaurants, Pop-Up Restaurants

Three New Restaurants, A Grocer & A Pop-Up!

It’s getting serious up in here… about herring! We’ve just added five more participating businesses to our Participating Grocers & Restaurants page, where you will find links to these and all our other participants. They are:

  • Central Co-op on Capitol Hill, where you’ll find herring in their fish case during NW Herring Week;
  • Loxsmithbagels, which will be having a pop-up with their amazing bagels and accompanying herringliciousness on Saturday, June 26th in the Rhino Room at Pine & 11th, to close up NW Herring Week;
  • Salted Sea Seafood & Raw Bar in Columbia City;
  • San Fermo on historic Ballard Ave; and
  • The London Plane in Pioneer Square!