Smoked Herring on House made Flat bread

Willem knows more than a thing or two about fresh herring being a native of Holland.  This is a new preparation for Seattle Herring Week 2015.

He is both a native of the Netherlands and the former Chef of the Swedish Club in Seattle.

Here is his riff on freshly smoked herring that you can try this week at
Sogno di Vino in Poulsbo, WA.
18830 Front Street NE,
Poulsbo, WA 98370

You can Purchase Fresh Frozen Herring Fillets down the street at
Marina Market
18882 Front Street
Poulsbo, WA 98370

Makes enough for 4 Flat breads


4 Herring Fillets

1 cup Kosher Salt
1 Cup Brown Sugar
Zest of 1 lemon and 1 Orange
1Tbsp chopped Thyme

1 Cup Pickled Beets
1 Cucumber
1 cup of Cantaloupe Cubes or Melon balls
½ cup Ricotta

5 oz Kale and Arugula Leaves

Lemon Vinaigrette
1 Tbsp Preserved Lemon
 1 Tbsp lemon juice
1/4 Cup Olive Oil
4 Flat breads

Mix all the ingredients of the cure and sprinkle over the herring fillets on the “sliced “ side of the fillet.  Let cure for 15 minutes.

Rinse off the cure and let the Herring fillets on a rack in the refrigerator for 2 hours.

Smoke the Herring fillets for about 30 minutes in a smoker with the wood chips of your choice. Cool the fillets in the refrigerator for 2 hours.

Mix the preserved lemon, lemon juice and olive oil.
Put the Kale and Arugula leaves in a bowl and toss with the preserved lemon vinaigrette.

Sprinkle the Salad over the flat breads, Slice the smoked herring fillets in bite size pieces and arrange the over the flat breads. 

Finish with arranging the sliced cucumber, sliced pickled beets and dollops of ricotta over the flat bread.


You Tube Video on how to remove bones from fresh Herring


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