Best 2 Smoked Herring With Tomato And Greens Kentumere Recipes

SMOKED HERRING WITH FINGERLING POTATOES AND CHIVES

Steps:

• In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
• Drain the herring and pat dry with a paper towel. Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl. Gently stir them together, making sure not to break the herring fillets. Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap. Refrigerate overnight or up to 7 to 10 days.
• Stir together the mustard and vinegar. Whisk in the remaining .5 cup oil, season with salt and pepper to taste, and set aside.
• Put the potatoes in a medium pot and cover with salted water. Bring to a boil over a high flame, lower heat to medium and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain. While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
• Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon. Sprinkle with salt to taste. Cut the herring fillets into bite-size pieces and place on top of the potatoes. (Discard any remaining oil.) Drizzle the mustard vinaigrette over the herring and potatoes. Sprinkle with the chives and parsley, and serve.

SMOKED HERRING WITH TOMATO AND GREENS (KENTUMERE)

Steps:

• Grind tomato in food processor or blender until smooth.
• Heat oil in a large skillet. Add onion and red pepper and cook over medium heat until onion is soft, about 10 minutes.
• Add ground tomato and herring and continue to cook for 10 minutes.
• Add greens and simmer over medium-low heat 15 minutes more, covered.