The aromatic ramsons, aka the Nordic garlic, sprout everywhere at the moment. Ramsons are the fireproof sign that spring has arrive, and we have composed a special spring herring where the creamy marinade is complemented by the flavour-filled ramsons.
RECIPE FOR HERRINGS WITH RAMSON CRÈME AND “SMILING EGGS”
1.5 kg of salted herrings, preferably home-salted (please see below) or the best you can buy
1 dl mayonnaise, preferably home-made
1 dl sour cream 38 %
50 grams of ramsons
½ dl sugar
Salt, pepper & sugar
Fresh herbs, like ramsons, dill or pea sprouts
12-14 slices of wholegrain rye bread, buttered with duck lard
Rinse the salt off the herrings, pull of the skin and filet the fish.
Place the filets in a bowl with plenty of cold water, cover the bowl with foil and place the bowl in the fridge for 24 hours.
Slice the filets into pieces of 4 to 5 centimetres.
Clean the ramsons. Blend the stalks and chop the leaves finely.
Mix the mayonnaise and the sour cream in a bowl and pour the ramsons into the bowl.
Season with salt, pepper and sugar.
Layer the filets with the ramson crème in between in a container.
Put a lid on the container or cover it with foil and place the container in the fridge for at least a couple of hours before you serve the herring.
Boil the eggs for approximately six minutes, they should still be “smiling”. Peel the eggs and cut them into quarters.
Place the herring filets on the buttered bread.
Garnish with eggs and fresh herbs.
It is easy to make your own salted herrings (but it takes some longterm planning…).
Cut the heads and tails of 1 ½ kg herring. Place the herring in a plastic container and cover them with plenty of salt.
Place the herrings somewhere dark and chilly, like your fridge, for three months.
This way you get juicy herrings with “bite”.
We recommend an aromatic aquavit matured on old wine casks, like Madeira Akvavit from Helsinør Spritfabrikker, and a crisp, slightly bitter New York Lager from Nørrebro Bryghus.
The recipe for herrings with ramson crème and “smiling eggs” was originally published at Denmark’s best food blog (they have it on paper ;-)) Gastromand.dk.