RECIPE: Fried Herring and Mash Potatoes from the Swedish Club

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.

RECIPE: Woodinville’s Barking Frog Presents, “Holding On To Spring”

“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
  1. Brine fillets for 2-3 hours, then pour off brine.
  2. Soak the brined fillets in ice water for 30 minutes,
  3. Change the water and soak for another 30.
  4. 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
  1. Combine everything
  2. Season lightly with salt
  3. 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
  1. Bring everything to a boil, strain over vegetables for a hot pickle, and let sit for 2-3 hours.
  2. 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
  1. Toss the ramps in oil and roast over a grill or cook them in a hot cast iron pan to char them
  2. Finely mince the cooked ramps and roasted garlic.
  3. Combine with the macadamia nuts and blend together, add the vinegar and grapeseed oil.
  4. 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
  1. Combine everything except olive oil and blend thoroughly
  2. Slowly drizzle in olive oil while whipping constantly
  3. 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
  1. Combine fennel, watercress and fennel frond in a bowl, mix with herring marinade.
  2. Lay Herring fillets on plate.
  3. Top herring with pickled ramps, and salad of fennel and watercress
  4. Place dots of Aioli around herring
  5. Garnish with a spoonful of Pesto
  6. Finish the plate with pickled strawberries and lemon zest,

RECIPE: Purple Café & Wine Bar in Woodinville

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:

  1. De-stem skiitake.
  2. Smoke at 225 for 45 minutes with alderwood
  3. Cool and slice.

For the Dish:

  1. 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.
  2. Grill asparagus spears that have been dressed with canola oil, rice wine vinegar, salt, and pepper.
  3. In a small sauce pan heat lobster consommé and smoked shiitake together.
  4. To plate: Criss cross asparagus spears, arrange shiitake around asparagus, pour in consommé, and place grilled fish on top. Garnish with scallions.

Recipe: Steckerlfisch from Altstadt for NW Herring Week!

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Herring Steckerlfisch from Altstadt for NW Herring Week!

Herring Steckerlfisch from Altstadt for Northwest Herring Week! #nwherringweek #herring @AltstadtSeattle

Recipe:

Herring Steckerlfisch

Marinade:

  • 25 g rosemary
  • 25 g thyme
  • 25 g tarragon
  • 50 g green onion chopped
  • 2 T cayenne
  • 2 T paprika
  • 2 T mace
  • 1 head garlic
  • 8 qts smoked canola oil
  • 3# herring, whole, gutted, head on
  • 2 lemons, thinly sliced

Mix the herbs and spices with the oil. Smoke the oil at a low temperature so the oil gets the smoky flavor but doesn’t fry the herbs. Cool and add the herring, Marinate overnight.

Remove herring from marinade. Lay sliced lemons inside the cavity of the herring and skewer.

Grill whole herring 4-6 minutes until flesh is slightly opaque.

Recipe: Tomato-Marinated Pickled Herring with Fennel Salad from Marine Hardware for NW Herring Week!

MarineHardwareTomato-Marinated Pickled Herring with Fennel Salad
Recipe: Tomato-Marinated Pickled Herring with Fennel Salad from Marine Hardware for NW Herring Week!

Tomato-Marinated Pickled Herring with Fennel Salad from Marine Hardware for Northwest Herring Week!

  • Serves: 4
  • Preparation & Cooking Time: 40 minutes
  • Marinate: 3 days

Ingredients:

  • 8 Herring filets, scaled and pin boned
  • 1 Red onion, small dice
  • 6 Tbsp. light olive oil
  • 4 tsp. sherry vinegar
  • 1/3 cup Tomato puree
  • Salt and pepper to taste
  • 1 bunch Italian parsley, finely chopped
  • 1 each Fennel bulb, thinly sliced
  • 1 Lemon, zested and reserved

Preparation:

  • Lay filets in a shallow pan or cut into pieces.
  • Mix oil, vinegar and tomato well. Season. If too thick mix with water.
  • Sprinkle onions over herring then spoon marinade over fish. Cover and refrigerate for two days. Transfer marinated fish into zip lock bags making sure seal is tight. Bring a shallow pot of water to 122 degrees and place bag in and poach for 5 minutes. Take out and put into an ice bath. Take out of bath and place into refridgerator.
  • When ready to serve, lay herring into serving bowls and sprinkle with parsley. Mix fennel with olive oil and lemon juice and zest. Season to taste. Divide and lay some fennel atop herring.

Recipe: 鰊と蓮根の煮物 (Herring and Lotus Root) from Shiro’s Sushi for NW Herring Week!

ShirosHerring&LotusRoot1
鰊と蓮根の煮物 (Herring and Lotus Root) from Shiro’s Sushi for NW Herring Week!

鰊と蓮根の煮物 (Herring and Lotus Root) from Shiro’s Sushi for Northwest Herring Week! And here is how you can make this at home!

Recipe: Herring and Lotus Root from Shiro’s Sushi
(Japanese instructions below)

Ingredients:

  •  4 pcs – Herring
  • 1 – Medium size potato – peeled and cut into a bite size
  • 1 – Lotus Root (joint to joint) – peeled and cut into a bite size
  • 1 oz – Fresh Seaweed – cut in about an inch long
  • 1 inch – Fresh Ginger – peeled, sliced thinly and julienned
  • 2 cups – Dashi
  • ½ cup – Sake
  • 1 tablespoon – Mirin
  • 1 tablespoons – Light Soy Sauce

Cooking Instruction:

  1. In a medium size pot, add Dashi and Sake over high heat. Add herrings when the mixture comes to boil. Add potatoes and Lotus Roots when the mixture comes to boil again, then turn the heat to medium.
  2. When potatoes are tender enough (in about 10~15 min), skim off foam from the surface then add Mirin and Light Soy Sauce. Turn the heat down to low and cook for 5 min.
  3. Turn the heat off, add Seaweed and let it stand for a several min. (Vegetables will macerate.)
  4. Put it in a serving dish and garnish with ginger.

 

①おろしたニシン4枚を一口大に切る。(一枚4~5切れ)

じゃが芋、レンコンは皮を剥き一口大に切る。

 

②なべに出汁と酒を入れて火に掛ける。沸騰したらニシンを入れる。

再び沸騰したらじゃが芋とレンコンを入れて中火にする。

 

③10~15分でじゃが芋がやわらかくなったら灰汁を取り

みりん、薄口醤油を入れ弱火で5分。

 

④火を止めたらわかめを入れ火を止めたまま5分ほど置く。

(その間に野菜に味が染み込む。)

 

⑤皿に移し天に刻み生姜を乗せて完成。

Recipe: Basic Brines from Old Ballard Liquor Co.

FreshHerringFillets
Freshly filleted Togiak herring for Northwest Herring Week at the North Pacific Seafoods plant in Naknek, Alaska, on Bristol Bay.

If you would like to try your hand at preparing herring at home, it is available from several Seattle retailers as fillets.

All small, delicious, nutritious oily fish like sardines, anchovies, smelt and herring have small pin bones that are not easily removed by filleting, but these bones are not unsafe to eat. It’s more a texture/psychology issue for eaters. Because Togiak, Alaska herring are larger than most, their pin bones are a little larger, too. If you have an issue with these little bones, we recommend that you marinate your herring in an acidic brine before you proceed with the rest of your recipe. Here are two such brine recipes from Old Ballard Liquor Co.

Basic Bone Softening Brine:

  • 1 Cup Distilled White Vinegar
  • 1/2 Cup Water
  • 1/4 Cup Lemon Juice

Brine fillets for 2-3 hours, then pour off brine.

(Optional) At this point, if you would like to remove the vinegar taste from the fish before moving forward with your recipe, soak the brined fillets in ice water for 30 minutes, change the water and soak for another 30.

Tasty smoking/marinade brine:

  • 1 cup apple cider vinegar
  • 1/2 cup pickling salt
  • 1 cup sugar
  • 1 teaspoon juniper berries
  • 1 teaspoon allspice berries
  • 1/2 teaspoon whole white peppercorns
  • 6 cups of ice cubes

Add all ingredients to a pan and bring to a boil, then turn the heat off and allow to steep for 30 minutes.  Add the ice cubes to chill the brine. When brine is fully cool, brine the fillets for 2-3 hours.

Recipe: Bratherring from Altstadt for NW Herring Week!

Altstadt_Bratherring
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)

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

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.