Marinated herring with goat cheese and vegetables
4 servings
12 minutes
Marinated herring with goat cheese and vegetables is an unusual combination of freshness, rich flavor, and exquisite texture. The author's recipe is inspired by northern traditions where herring has always held a special place at the table. The light marinade enhances the fish's natural taste, while creamy goat cheese adds tenderness and contrast. Vegetables prepared with lemon juice and olive oil bring crunchiness and a slight tanginess, balancing the dish. Rye crispbreads and spicy horseradish mayonnaise complete the composition, adding a subtle sharpness. This dish is perfect for gourmets seeking new gastronomic discoveries as well as for those who appreciate the harmony of tradition and modern cuisine.
1
Make mayonnaise. Break an egg, pour it into a container, add a teaspoon of lemon juice and a pinch of salt. Grate fresh horseradish on a fine grater and add it to the egg.
- Chicken egg: 1 piece
- Lemon juice: 1.5 teaspoon
- Salt: to taste
- Horseradish: 5 g
2
Pour in vegetable oil (like corn oil) and two teaspoons of olive oil. Add finely chopped parsley and blend until smooth with green flecks. If needed, add a bit more vegetable oil. You will need a little mayonnaise, but it's not worth the effort if it's less than with one egg.
- Vegetable oil: 3 tablespoons
- Extra virgin olive oil: 35 ml
- Parsley: 1 stem
3
Clean the fresh herring, partially cut off the head, lift the meat with a knife and remove the fillet along the backbone — from both sides. Carefully cut off the back edge along with the fins, then the lower part with the ribs.
4
Drizzle the herring fillet with three teaspoons of olive oil, add a little lemon juice. Slightly salt, turn the fish in the marinade a few times, and let it sit for just a couple of minutes.
- Extra virgin olive oil: 35 ml
- Lemon juice: 1.5 teaspoon
- Salt: to taste
5
Slice the radish into thin rounds. Use a narrow cutter to remove a small cylinder from the turnip and also turn it into thin rounds. Use a teaspoon to cut out balls of flesh from the cucumber. However, you can also prepare the cucumber and turnip differently — as you prefer.
6
Salt cucumbers, radishes, and turnips slightly, drizzle with lemon juice, add a teaspoon of olive oil, mix, and let sit for two minutes.
- Salt: to taste
- Lemon juice: 1.5 teaspoon
- Extra virgin olive oil: 35 ml
7
Place the marinated herring fillet on plates. Next to it, add pieces of goat cheese, sprinkle the fish with toasted bread crumbs (or first toast in olive oil and then crumble a piece of black bread). Add cucumber balls and slices of radish and turnip.
- Goat cheese: 40 g
- Breadcrumbs: to taste
8
Drizzle everything with mayonnaise — one to two teaspoons per serving. Add some dill and rye crackers, and finish with a splash of olive oil. Season with pepper to taste. It's not necessary to decorate this dish in the style of the new Scandinavian wave: after all, the main thing here is the combination of fish, goat cheese, and vegetables.
- Extra virgin olive oil: 35 ml
- Dill: 1 stem
- Rye toasts: 2 pieces
- Ground black pepper: to taste