Smoked herring fillet

Boneless halves of cold- or hot-smoked herring, with firm fatty meat and a saltish-smoky taste, as a cold appetizer with onion and with potatoes.

Smoked herring fillet is boneless halves of cold- or hot-smoked herring, golden-brown outside, with firm fatty meat, a saltish-smoky rich taste and a pronounced smoking aroma. They are served as a cold appetizer with onion, lemon and vegetable oil, with boiled potatoes and rye bread, put into salads (forshmak), spreads and onto open sandwiches.

Recipes with this ingredient

Smoked Fish Tart with Parmesan CrustItalian cuisine | Bakery and desserts

Tart with smoked fish and a parmesan crust is a true embodiment of Italian gastronomic elegance. The crispy base made from delicate dough with added parmesan creates a wonderful contrast with the velvety filling of smoked salmon, cod, and herring. The spicy notes of capers and gherkins highlight the rich flavor of the fish, while nutmeg adds a subtle spiciness. This tart is perfect for exquisite dinners, festive gatherings, or quiet family evenings with a glass of white wine.