Charmoula-marinated Herring with Mustardy Potato Salad, from Porkchop & Co. in Ballard, for NW Herring Week!
Tag: Seattle
Antipasti Board:
- Cured Herring
- Salame Gentile
- Spicy Capicolla
- Marinated Zucchini
- House Pickled Vegetables
- Burrata and Pecorino Toscano
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.
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:
Bartherring:
Yeah, a picture does activate a million taste buds, doesn’t it?
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!
We are excited to announce the addition of three grocers to our list of participants in Northwest Herring Week 2016! They are:
- Marina Market in Poulsbo
- Scandinavian Specialties in North Ballard
- Wild Salmon Seafood in Fishermen’s Terminal
When we add a new restaurant or grocery, or get photos and menu descriptions from our participants, this is where you’ll learn about it. You will also find informative posts about herring, including its history in the Northwest, traditions surrounding it, recipes, environmental conditions affecting it and more. So check here often, or better yet, subscribe to the RSS feed.
Alaska Herring Week 