Herring with potatoes, onions and beets, Danish style
15 servings
120 minutes
Herring with potatoes, onions, and beets Danish style is the quintessence of northern cuisine, combining simple yet refined flavors. This recipe has its roots in traditional Danish gastronomic preferences where salted fish pairs with tender and sweet ingredients to create a harmonious balance. Mashed potatoes on a crispy cheese base add creamy softness while beet cream gives the dish expressiveness and subtle sweetness. Pickled shallots introduce piquant notes enriching the composition. The taste of this dish is rich and layered: it is simultaneously salty, sweetish, creamy, and refreshing. It can be served as a main course garnished with green oil and mushrooms creating an aesthetically pleasing presentation worthy of an upscale restaurant. This dish is a true gastronomic journey through Danish traditions.
1
Marinate shallots. Take 500 grams of shallots and separate them into layers. Prepare a marinade from apple vinegar, 250 ml of water, sugar, and 30 grams of salt. Add parsley root and peppercorns to taste, bring to a boil and cool down. Pour the shallots with cold marinade for at least a day. This onion can stay in the marinade for up to a year and pairs well with various dishes: for example, it can be added to meat, poultry (especially duck), or salads. So you can confidently prepare a lot without counting grams.
- Shallots: 500 g
- Apple cider vinegar: 300 ml
- Parsley root: 100 g
- Black peppercorns: to taste
- Salt: to taste
- Sugar: 10 g
2
Boil the beet for an hour or an hour and a half (depending on the size of the roots). Do not salt the water. Grate the boiled beet. Then squeeze it through cheesecloth or a fine sieve. Let the beet sit in the sieve for about two hours to drain as much juice as possible.
- Beet: 1 kg
3
Boil water, add a pinch of salt and a pinch of sugar. Cut the potatoes randomly for faster cooking. Add butter to the boiled potatoes, mix quickly and strain through a sieve until the potatoes cool down. You can strain a couple of times for a creamier puree. Avoid using blenders and mixers as their metal attachments give an unpleasant taste to the puree. Also, whipping creates an unpleasant starchy texture in the potatoes. Use a silicone or wooden spatula to strain. Once the potatoes are creamy, add one yolk, some salt (if needed), and mix well with the spatula. Transfer the potato puree into a piping bag.
- Potato: 500 g
- Butter: 60 g
- Egg yolk: 1 piece
- Salt: to taste
4
Grate the cheese on a medium grater. Heat the pan and place portions of grated cheese (10 grams each) in flat circles. Heat until the cheese starts to fry — it will sizzle and bubble. Spread a thin layer of mashed potatoes (about 40 grams per serving) on top of the frying cheese. Adjust the edges with a spatula so that the cheese doesn't extend beyond the potatoes. Hold for a minute over heat, then transfer everything to an oven preheated to 180–190 degrees for 8–10 minutes. After cooling, the herring pillow is ready.
- Parmesan cheese: 150 g
- Potato: 500 g
5
Transfer the beetroot to a blender, add a pinch of sugar and 20 ml of olive oil (needed for a glossy finish). Blend until the mixture resembles a creamy, uniform bright color. Strain the cream through a sieve for an even smoother texture. Then transfer everything to a pastry bag.
- Beet: 1 kg
- Olive oil: 20 ml
- Sugar: 10 g
6
To remove the bones from the herring, carefully feel it with your hands and extract the bones with tweezers. Then trim the edges of the fillet (they are usually thinner and rougher) by literally 1 mm on each side. Carefully remove the skin. If it comes off easily, it's a sign that the fish is fresh and properly marinated.
- Lightly salted herring: 1.5 kg
7
Place a potato pillow on a plate with a cheese crust on top. Fan out thinly sliced herring (100 grams per serving) on top. Add a few pickled onion flakes to taste. Pipe beautiful beet cream on top — about 40-50 grams per serving. Add sour cream (30%) — also about 40 grams per serving. You can place small drops on the herring and larger ones on the plate. Add thin slices of raw champignons for decoration only. To taste, add green oil by mixing dill and 200 ml of extra virgin olive oil, 10 grams of salt, and 10 grams of sugar; blend and strain it. You need 10 ml of oil per serving.
- Potato: 500 g
- Parmesan cheese: 150 g
- Lightly salted herring: 1.5 kg
- Shallots: 500 g
- Beet: 1 kg
- Sour cream 30%: 600 g
- Champignons: 150 g
- Dill: 200 g
- Olive oil: 20 ml
- Salt: to taste
- Sugar: 10 g