Beer Battered Alaska Herring Fishwich from SLAB Sandwich + Pie, Lark & Bitter/Raw

Beer Battered Alaska Herring Fishwich, caper tartar sauce, smoked pickles, red onions, butter lettuce from SLAB Sandwich + Pie for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Now, this is a proper sloppy sandwich of herringliciousness from James Beard Award-winning chef, John Sundstrom! Meet Beer Battered Alaska Herring Fishwich, caper tartar sauce, smoked pickles, red onions, butter lettuce from SLAB Sandwich + Pie, Lark & Bitter/Raw on Capitol Hill for Alaska Herring Week 2017! Why do we need Alaska herring on local menus year-round? This sandwich is an excellent reason.

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From Porkchop & Co.: Chopped Alaska Herring Toast (RECIPE)

Alaska Herring Tartine with smoked herring pate, seared porcinis, arugula, watercress, and pickled chiles from Porkchop & Co. for Alaska Herring Week 2017! Photo courtesy Porkchop & Co.

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
Watercress
Dense Bread
Butter

To prepare the herring:

  1. Assemble the cure (see below), then apply generously to the herring filets. Refrigerate overnight.
  2. 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.)
  3. 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.
  4. Add the butter, oil, lemon juice, and mustard. Taste for salt and seasoning, and adjust as necessary.

For assembly:

  1. Heat a cast iron skillet on medium
  2. Butter both sides of the bread and heat the bread on one side of the skillet. Toast on both sides.
  3. 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.
  4. Smear the herring on the toast, then cover it with the porcinis and watercress.

Herring Cure:

  • 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

 

Late Addition: Herring Unagi from FareStart!

Herring Unagi from FareStart for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Not satisfied with two fantastic dishes for Alaska Herring Week 2017 — Herring Fritters and a Herring Po’Boy — FareStart added a third at the last minute: Herring Unagi,  “Onigiri” Grilled Rice Ball, Kumquat, Jalapeño and Daikon Sprout. We tried it. And… BAM! Get thee to FareStart for lunch tomorrow!

Herringsalat: The Traditional German Herring Plate, From Altstadt

Herringsalat. Beet pickled herring, quark marinated herring, beet sauerkraut puree, strawberry and rhubarb pickles, egg from Altstadt for Alaska Herring Week 2017! Photo courtesy Altstadt.

During Alaska Herring Week 2017, we have a variety of traditional pickled herring plates from around the world. From Altstadt, here is the traditional herring plate from Germany: Herringsalat – beet pickled herring, quark marinated herring, beet sauerkraut puree, strawberry and rhubarb pickles, egg.

Café Campagne Presents: Alaska Herring Rillettes Tartine

Alaska Herring Rillettes Tartine from Café Campagne for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

Meet the Alaska Herring Rillettes Tartine from Café Campagne for Alaska Herring Week 2017. Because we care, we visited Café Campagne to try this dish, and, well… oh, yeah, baby! This is some serious comfort food, à la francaise!

Steckerlfisch from Altstadt: Getting Your Herring On, German Style!

Steckerlfisch. Grilled smoked herb oil marinated herring, zucchini hazelnut spätzle salad with sage vinaigrette, pickled cherries from Altstadt for Alaska Herring Week 2017! Photo courtesy Altstadt!

Looking for a satisfying lunch, a hearty pre-game bite, or a delicious dinner? Try this Steckerlfisch – Grilled smoked herb oil marinated herring, zucchini hazelnut spätzle salad with sage vinaigrette, pickled cherries – from Pioneer Square’s Altstadt for Alaska Herring Week 2017. This absolutely luscious, traditional German herring plate will blow your mind!

Hitchcock Deli Presents: Scandinavian-Style Pickled Herring Tartine (RECIPE)

Scandinavian-Style Pickled Herring Tartine from Hitchcock Deli for Alaska Herring Week 2017! Photo by Zachary D. Lyons.

This simple, yet beautiful dish for Alaska Herring Week 2017 is Scandinavian-Style Pickled Herring Tartine from Hitchcock Deli with locations in Seattle’s Georgetown neighborhood, as well as on Bainbridge Island in Downtown Winslow! We had the good fortune of doing “Quality Control” on this last Friday, and it is light, refreshing and delicious. The texture of the herring perfectly matches the texture of the butter… really.

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:

Scandinavian-Style Pickled Herring Tartine
Radish
Sea Beans
Radish Greens
Butter
Dill
Brine:
  • 3/4 C Salt
  • 15 C water
  • 3# herring
  • 6 C white wine vinegar (4 C white wine vinegar, 2 C distilled vinegar)
  • 3/4 C white sugar
  • 3 TSP mustard seed
  • 3 TSP black pepper corn
  • 1 TSP coriander seed
  • 3 bay leaves
  • 20 lemon slices
  • 20 orange slices
  • 1/2 yellow onion, sliced
Recipe:
Dissolve 3/4 cups salt in 12c warm water. Cool and brine herring for 24 hours.
Combine remaining water with the rest of the ingredients in a pot, bring to boil and cool.
Pull herring from brine, pour over pickling liquid and refrigerate. Brine for 2 days. They will keep for up to a month.