| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swedish |
|
4 |
servings |
INGREDIENTS
| 14 |
|
Herring fillets |
| 1 |
c |
White-wine vinegar |
| 2 |
c |
Granulated sugar |
| 4 |
|
Whole black peppercorns |
| 4 |
|
Whole white peppercorns |
| 1 |
|
Fresh bay leaf |
| 2 |
|
Carrots; peeled, chopped |
| 1/2 |
|
Red onion; chopped |
| 1 |
|
Leek; white, light-green parts only, chopped |
| 1 |
lg |
Beet |
| 1 |
tb |
Canola oil |
| 1 |
lg |
Granny Smith apple; peeled, cored, |
|
|
And sliced 1/8" thick |
| 1/2 |
|
Yellow onion; thinly sliced |
| 2 |
tb |
Applesauce |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Sour cream or yogurt |
| 1/2 |
tb |
Chopped fresh flat-leaf parsley |
| 2 |
tb |
Fresh dill sprigs |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 4 |
|
Pieces flatbread; such as injera or lavash, see * Note |
| 1 |
c |
Radish sprouts |
INSTRUCTIONS
* Note: Injera is a sour crepelike flat bread. In Ethiopia, injera is
served with many dishes and is even used in lieu of plates and utensils.
Place fillets in a nonreactive bowl, and fill with water. Cover, and
refrigerate overnight. In a medium saucepan, make a pickling brine by
combining vinegar, sugar, 3 cups water, all peppercorns, bay leaf, carrots,
red onion and leek; bring to a boil. Remove from heat; let the brine cool.
Remove herring from water; place in a shallow dish. Pour brine over
herring. Lay plastic wrap directly on the surface of the brine; let herring
marinate, refrigerated, overnight. Fill a small saucepan with water; bring
to a boil. Add beet; cook until fork tender, about 25 minutes. Drain, let
cool, and rub off the skin. Cut into 3/4-inch dice. Heat the canola oil in
a large skillet over medium heat. Add apple, yellow onion, and diced beet;
cook until softened, 3 to 4 minutes. Transfer to a large bowl. Stir in
applesauce, mayonnaise, sour cream, parsley, and dill. Season with salt and
pepper. Remove herring fillets from brine, and cut each fillet lengthwise
into four slices. Place a piece of flatbread on a work surface; spoon
one-quarter of beet mixture over bread. Top with 4 slices herring and 1/4
cup sprouts. Roll bread tightly around filling. Repeat, making three more
sandwiches. Slice each sandwich into 2-inch pieces; serve. Serves 4.
Cuisine: "Swedish" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net "
Per serving: 1547 Calories (kcal); 68g Total Fat; (39% calories from fat);
117g Protein; 114g Carbohydrate; 389mg Cholesterol; 651mg Sodium Food
Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1
Fat; 6 1/2 Other Carbohydrates
Recipe by: Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 W
Converted by MM_Buster v2.0n.
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