Herring Carpaccio
4 servings
20 minutes
Herring carpaccio is an exquisite interpretation of a classic Italian dish adapted to northern traditions. Tender slices of lightly salted herring, thinly sliced after freezing, retain their structure and reveal a rich flavor. Aromatic oil adds softness, while pickled apples, kohlrabi, and artichokes provide fresh, crunchy accents. The aioli sauce, creamy horseradish, and balsamic cream enrich the taste with spicy and creamy notes, creating harmony in every bite. This dish is perfect as an appetizer for festive dinners, allowing guests to enjoy an elegant combination of textures and flavors. Garnished with fresh herbs, herring carpaccio becomes a true work of gastronomic art that surprises with its simplicity and sophistication.
1
Prepare all the ingredients.
2
Fillet the herring.
- Lightly salted herring: 1 piece
3
Wrap four fillets in food film to form a sausage and place in the freezer overnight.
- Lightly salted herring: 1 piece
4
Thinly slice the frozen sausage. It's easiest to do this with a slicer. If you don't have a slicer, you can use a sharp knife.
5
Lay the herring slices on a flat plate.
6
Grease them with aromatic oil.
- Unrefined sunflower oil: 30 ml
7
Cut pickled apples, kohlrabi, and artichokes into small cubes and dress them with aromatic oil.
- Kohlrabi: 30 g
- Artichokes: 30 g
- Pickled apples: 30 g
- Unrefined sunflower oil: 30 ml
8
Place the prepared cubes on the carpaccio.
- Kohlrabi: 30 g
- Artichokes: 30 g
- Pickled apples: 30 g
9
Drizzle with balsamic, creamy horseradish, and aioli. The chef made jelly from balsamic and snow from horseradish, but you can do without this at home.
- Balsamic glaze (crema): to taste
- Creamed horseradish: to taste
- Aioli: to taste
10
Garnish the carpaccio with fresh herbs and serve immediately.
- Fresh herbs: to taste