Check out Alaska Herring Tartine with smoked herring pate, seared porcinis, arugula, watercress, and pickled chiles from Porkchop & Co. for Alaska Herring Week 2017! Gorgeous!
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:
Chopped Herring Toast
Smoked Herring Spread (recipe below)
Fresh Porcini Mushrooms
To prepare the herring:
- Assemble the cure (see below), then apply generously to the herring filets. Refrigerate overnight.
- The next day, pat the filets dry and smoke for 1 hour. (If you don’t have a smoker, roast the fillets at 400 for about 5 minutes, or until cooked.)
- Flake the fillets, being careful to pull out as many of the bones as possible. Put the herring flakes on a cutting board and chop into a chunky mash.
- Add the butter, oil, lemon juice, and mustard. Taste for salt and seasoning, and adjust as necessary.
- Heat a cast iron skillet on medium
- Butter both sides of the bread and heat the bread on one side of the skillet. Toast on both sides.
- While the bread toasts, cut the porcini into thin slices. Oil the other side of the pan, quickly cook the mushrooms next to the bread while it toasts.
- Smear the herring on the toast, then cover it with the porcinis and watercress.
- 1 oz Sugar
- 1 oz Salt
- ½ oz Chimayo pepper
- ½ oz Ancho pepper
- ½ oz Korean chile powder
Chopped Herring Spread:
- 6 oz Herring
- 2 oz Softened butter
- 1 oz Olive oil
- ½ oz Lemon juice
- ¼ oz Mustard