Pickled herring and beet sandwiches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | Herring fillets | |
| 1 | cup | White-wine vinegar |
| 2 | cups | Granulated sugar |
| 4 | Whole black peppercorns | |
| 4 | Whole white peppercorns | |
| 1 | Fresh bay leaf | |
| 2 | Carrots; peeled, chopped | |
| ½ | Red onion; chopped | |
| 1 | Leek; white, light-green parts only, chopped | |
| 1 | large | Beet |
| 1 | tablespoon | Canola oil |
| 1 | large | Granny Smith apple; peeled, cored, |
| And sliced 1/8\" thick | ||
| ½ | Yellow onion; thinly sliced | |
| 2 | tablespoons | Applesauce |
| 2 | tablespoons | Mayonnaise |
| 2 | tablespoons | Sour cream or yogurt |
| ½ | tablespoon | Chopped fresh flat-leaf parsley |
| 2 | tablespoons | Fresh dill sprigs |
| Coarse salt | ||
| Freshly-ground black pepper | ||
| 4 | Pieces flatbread; such as injera or lavash, see * Note | |
| 1 | cup | Radish sprouts |
Directions
* Note: Injera is a sour crepelike flat bread. In Ethiopia, injera is served with many dishes and is even used in lieu of plates and utensils.
Place fillets in a nonreactive bowl, and fill with water. Cover, and refrigerate overnight. In a medium saucepan, make a pickling brine by combining vinegar, sugar, 3 cups water, all peppercorns, bay leaf, carrots, red onion and leek; bring to a boil. Remove from heat; let the brine cool.
Remove herring from water; place in a shallow dish. Pour brine over herring. Lay plastic wrap directly on the surface of the brine; let herring marinate, refrigerated, overnight. Fill a small saucepan with water; bring to a boil. Add beet; cook until fork tender, about 25 minutes. Drain, let cool, and rub off the skin. Cut into ¾-inch dice. Heat the canola oil in a large skillet over medium heat. Add apple, yellow onion, and diced beet; cook until softened, 3 to 4 minutes. Transfer to a large bowl. Stir in applesauce, mayonnaise, sour cream, parsley, and dill. Season with salt and pepper. Remove herring fillets from brine, and cut each fillet lengthwise into four slices. Place a piece of flatbread on a work surface; spoon one-quarter of beet mixture over bread. Top with 4 slices herring and ¼ cup sprouts. Roll bread tightly around filling. Repeat, making three more sandwiches. Slice each sandwich into 2-inch pieces; serve. Serves 4.
Cuisine: "Swedish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@... "
Per serving: 1547 Calories (kcal); 68g Total Fat; (39% calories from fat); 117g Protein; 114g Carbohydrate; 389mg Cholesterol; 651mg Sodium Food Exchanges: 0 Grain(Starch); 15½ Lean Meat; 1 ½ Vegetable; ½ Fruit; 1 Fat; 6 ½ Other Carbohydrates
Recipe by: Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 W Converted by MM_Buster v2.0n.