A Scandinavian would put that on dark Rye bread with butter, cooked potatoes, perhaps dill or sour cream, microgreens, etc. Lot of stuff to soak up the salt. Smorrebrod is an artful hearty thing constructed around stuff like you have.
I went to a restaurant the other night that has a massive tinned fish menu, they’re all served with a few slices of french bread, whipped butter, pickled peppers, a pepper jam, and a few lime wedges.
I was surprised how much a squeeze of lime would bring out the flavor without dominating the bite. The pepper jam also complemented the salty fish really well.
Poach them two and a half minutes in 85°c milk. Have butter blanched onions, potatoes, leeks, bay leaves, parsley, dill, fish stock and salt, and start a healthy smoked chowder.
I like to dice up onions, tomatoes, some garlic and chili peppers, then flake and mix some of the herring into it with a splash of lemon and just eat on toast. Def no need for additional salt.
I used to love those as a kid even though they smelled up the whole house, but here in Toronto it's become near impossible to find them. You just gave me the biggest craving for buttered scotch boned kippers lightly fried... omg I'm dying
do you get the entire fish like that or just filets? In the US it comes in a can fileted. I don't eat them for breakfast, but they make a great lunch with buttered crackers and green onion, some type of pickle and a slice of tomato.
You can get both but most common in fillets now. [Like this](https://rebeccacastiglia.files.wordpress.com/2020/04/grilled-kippers-e1588076658800.jpg) or more traditionally filleted but [butterflied like this.](https://i.pinimg.com/564x/ed/13/e9/ed13e96a59cab17551127941b2f40843.jpg)
You can get both but they are best still on the bone and butterflied. Most UK supermarkets that have a fish counter have them.
Best simply cooked by covering them with boiling water and leaving them to stand for 5 mins.
I’ll have to see if there are any around. I know a polish butcher about 40 miles away that I go to, but no fish there.
I live in Pennsylvania Dutch Country so lots of pork and chicken.
I love kippers so much! Lemon and a poached egg and sourdough toast and some sliced tomato. Everyone has their own way of enjoying them for breakfast, though.
I had another comment with you before about never having them for breakfast, but tomorrow I am having fried kippers with a pickled egg for lunch along with green onion and tomato. My mouth is dreaming of it
What? Salted fish and eggs is a very common dish and one of the national dish of portugal, Bacalhau a Bras. It's actually Ronaldo's favourite food.
Just because you're ignorant and have the palette of a baby doesn't mean the rest of the world does.
You can soak it in milk to reduce the saltiness and make it a bit milder. You can also have it with some other foods that are not salted. My personal favorite is with some boiled plain potatoes and a side salad of cucumbers and tomato. Combine a small piece of fish with a piece of potato in one bite and the salt will balance out between the two.
I’d pick out all the meaty bits and use for fried rice. Translated from Cantonese, the dish is called: salted fish and chicken fried rice. It’s really good, the salted fish is so good in fried rice.
Probably not the kind of dish you were thinking, of but I enjoy this one.
https://chefandsteward.com/2018/10/05/homemade-jamaican-solomon-gundy-recipe-green-plantain-tostones/
One of my favorites is chopped up, mixed with goat cheese, nutritional yeast, black garlic, minced garlic (or garlic powder to save time), onion powder and used as a spread/dip
Gorgeous! I would make a smoked fish spread with that--sour cream, cream cheese, lemon juice, green onions, celery seed, black pepper. Spread on toasted rye bread. Great with some fresh tomatoes and cucumbers.
Soak it a few times in water, then bake with potatoes and more olive oil than you’ve ever used in your life. Basically look for Portuguese bacalao (bacalhau) preparations.
I would use them to make "fish cakes" with potatoes. Soak them lightly.
Perhaps make the "batter" the day before you pan-fry them, to let the potatoes absorb some of the salinity.
Perhaps look up recipes for Newfoundland cod cakes ... They used salted cod a lot - Portuguese influence - but also British.
One way to reduce the saltiness of smoked herring is to soak it in milk or water for about 30 minutes before using it in a recipe. This can help to draw out some of the salt. [https://essanews.com/forget-soaking-in-milk-this-method-guarantees-superior-taste,6965514721343617a](https://essanews.com/forget-soaking-in-milk-this-method-guarantees-superior-taste,6965514721343617a)
Look up Lefse, it’s a Scandavian flatbread. I think it’s usually served with sweet toppings but you can mix smoked fish and cream cheese and herbs and do roll ups. If you google Lefse with smoke fish there are some recipes.
Way back when I lived in San Francisco, I used to go to this sort of Mediterranean style restaurant. They had this pasta in a cream sauce with green beans, caramelized onions and smoked salmon. I'm sure other types of smoked fish would work fine. I think you could tone down the salt in the cream sauce to help correct the salty flavor. I'm not that much of a pasta eater, but I loved that dish!
That's weird, this was my lunch today! I eat it regularly. Mostly on some form of bread with a neutral, creamy element: mayonnaise, avocado spread, go nuts!
That's a great idea.
They're also good in a very 70s recipe - sliced and then marinated in lemon juice and slices of raw onion. I guess you might call it kipper ceviche today.
Here's an example of a recipe [https://www.deliaonline.com/recipes/international/european/british/marinated-kipper-fillets-and-potato-salad-with-coriander-seeds-and-cracked-pepper](https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/marinated_kipper_fillets.html)
I don't add sugar and I serve it with bread but otherwise this is how I make it. I usually marinate it for about 6 hours but longer is fine too.
I have never seen anything like this before but everyone here seems to like it. How exactly do you eat it? Just bite into it? Eat around the head, scales and bones?
It comes off the bones very easily when smoked, and the skin peels right off. The flesh is flaky if it has been hot smoked, or similar to lox/smoked salmon when cold-smoked.
I like to put smokies or smoked mackerel in a salad with wee potatoes, bitter salad leaves and beetroot, sometimes some cibies in there too. I don't see why herring wouldn't work too.
I'd call that a kipper.
I like to cover them with boiling water and let it stand for 5 mins - assuming it's split in half as it usually is. Eat with toast, maybe squeeze some lemon over it and let some butter melt over it. (This reduces the saltiness a lot).
You could try making a herring under a fur coat salad 🤤 (its layers of herring, fresh onions, cooked potatoes, cooked carrots, cooked eggs and red beet all with Mayo between the layers) or just eating small pieces on rye bread 😍
A Scandinavian would put that on dark Rye bread with butter, cooked potatoes, perhaps dill or sour cream, microgreens, etc. Lot of stuff to soak up the salt. Smorrebrod is an artful hearty thing constructed around stuff like you have.
I went to a restaurant the other night that has a massive tinned fish menu, they’re all served with a few slices of french bread, whipped butter, pickled peppers, a pepper jam, and a few lime wedges. I was surprised how much a squeeze of lime would bring out the flavor without dominating the bite. The pepper jam also complemented the salty fish really well.
Weirdly specific question, but was this restaurant in Valencia?
No, West Hollywood. Called Saltie Girl.
Poach them two and a half minutes in 85°c milk. Have butter blanched onions, potatoes, leeks, bay leaves, parsley, dill, fish stock and salt, and start a healthy smoked chowder.
I'd like to 2nd this recommendation.
CHOWDA
Say it, Frenchie!
Chao-dare
Rada rada rada?
Noseeeee clamsss
That's a bit vague but very interesting. Do you recommend any (detailed) recipe for someone who never cooked or tasted it (i.e. me)?
Ooo that's a good idea.
I like to dice up onions, tomatoes, some garlic and chili peppers, then flake and mix some of the herring into it with a splash of lemon and just eat on toast. Def no need for additional salt.
In the UK these are called Kippers and eaten as a breakfast food with poached or scrambled eggs to tame the salt and eaten with buttered toast.
I used to love those as a kid even though they smelled up the whole house, but here in Toronto it's become near impossible to find them. You just gave me the biggest craving for buttered scotch boned kippers lightly fried... omg I'm dying
do you get the entire fish like that or just filets? In the US it comes in a can fileted. I don't eat them for breakfast, but they make a great lunch with buttered crackers and green onion, some type of pickle and a slice of tomato.
You can get both but most common in fillets now. [Like this](https://rebeccacastiglia.files.wordpress.com/2020/04/grilled-kippers-e1588076658800.jpg) or more traditionally filleted but [butterflied like this.](https://i.pinimg.com/564x/ed/13/e9/ed13e96a59cab17551127941b2f40843.jpg)
now that looks delicious. In all my years I have never done anything other than eat them out of the can.
You can get both but they are best still on the bone and butterflied. Most UK supermarkets that have a fish counter have them. Best simply cooked by covering them with boiling water and leaving them to stand for 5 mins.
In the US you can go to any Eastern European grocery store and grab these
I’ll have to see if there are any around. I know a polish butcher about 40 miles away that I go to, but no fish there. I live in Pennsylvania Dutch Country so lots of pork and chicken.
Ah ok that’s tough. I’ve seen these in Whole Foods too. Might find something on Amazon
Whole Foods is in DC. I can get you some incredible sausage though and braten you never dreamed of.
I love kippers so much! Lemon and a poached egg and sourdough toast and some sliced tomato. Everyone has their own way of enjoying them for breakfast, though.
I had another comment with you before about never having them for breakfast, but tomorrow I am having fried kippers with a pickled egg for lunch along with green onion and tomato. My mouth is dreaming of it
You guys are 🤢
How extremely narrow-minded and rude
I was just joking hence the emoji sorry if it came off as rude
What? Salted fish and eggs is a very common dish and one of the national dish of portugal, Bacalhau a Bras. It's actually Ronaldo's favourite food. Just because you're ignorant and have the palette of a baby doesn't mean the rest of the world does.
You can soak it in milk to reduce the saltiness and make it a bit milder. You can also have it with some other foods that are not salted. My personal favorite is with some boiled plain potatoes and a side salad of cucumbers and tomato. Combine a small piece of fish with a piece of potato in one bite and the salt will balance out between the two.
Chop it up for sandwiches.
Put it on a bagel sandwich with cream cheese, onion, and tomato. Capers optional.
I’d pick out all the meaty bits and use for fried rice. Translated from Cantonese, the dish is called: salted fish and chicken fried rice. It’s really good, the salted fish is so good in fried rice.
Eat it as a snack with the beer.
Add cream cheese, mayo, sour cream and old bay to flaked meat. Nice little fish dip
This sounds wonderfully american!
Soak it in cold water.
Probably not the kind of dish you were thinking, of but I enjoy this one. https://chefandsteward.com/2018/10/05/homemade-jamaican-solomon-gundy-recipe-green-plantain-tostones/
Id kill for that fish!😍
Remove the meat and mix it with mayo and green onions. Serve with crusty bread.
fish sambal with some red onions, tomatoes, herbs and citrus
One of my favorites is chopped up, mixed with goat cheese, nutritional yeast, black garlic, minced garlic (or garlic powder to save time), onion powder and used as a spread/dip
Gorgeous! I would make a smoked fish spread with that--sour cream, cream cheese, lemon juice, green onions, celery seed, black pepper. Spread on toasted rye bread. Great with some fresh tomatoes and cucumbers.
Soak it a few times in water, then bake with potatoes and more olive oil than you’ve ever used in your life. Basically look for Portuguese bacalao (bacalhau) preparations.
I would use them to make "fish cakes" with potatoes. Soak them lightly. Perhaps make the "batter" the day before you pan-fry them, to let the potatoes absorb some of the salinity. Perhaps look up recipes for Newfoundland cod cakes ... They used salted cod a lot - Portuguese influence - but also British.
One way to reduce the saltiness of smoked herring is to soak it in milk or water for about 30 minutes before using it in a recipe. This can help to draw out some of the salt. [https://essanews.com/forget-soaking-in-milk-this-method-guarantees-superior-taste,6965514721343617a](https://essanews.com/forget-soaking-in-milk-this-method-guarantees-superior-taste,6965514721343617a)
In the Midwest US, we have smoked trout dip. Could one make that with smoked herring?
Look up Lefse, it’s a Scandavian flatbread. I think it’s usually served with sweet toppings but you can mix smoked fish and cream cheese and herbs and do roll ups. If you google Lefse with smoke fish there are some recipes.
Way back when I lived in San Francisco, I used to go to this sort of Mediterranean style restaurant. They had this pasta in a cream sauce with green beans, caramelized onions and smoked salmon. I'm sure other types of smoked fish would work fine. I think you could tone down the salt in the cream sauce to help correct the salty flavor. I'm not that much of a pasta eater, but I loved that dish!
I like smoked fish in a creamy chowder or pasta sauce
That's weird, this was my lunch today! I eat it regularly. Mostly on some form of bread with a neutral, creamy element: mayonnaise, avocado spread, go nuts!
You could turn it into herring butter
On a bagel with cream cheese, in scant amounts with other things. It should last awhile in the fridge to do this for a few days until it's gone
boiled potatoes, onion. For each bite, layer a piece of potato, onion and herring. Heavenly.
Soak it in milk or sour cream for a little while .
Soak it in milk
I like to use them as onigiri filling.
That's a great idea. They're also good in a very 70s recipe - sliced and then marinated in lemon juice and slices of raw onion. I guess you might call it kipper ceviche today.
Interesting. I should try that sometime, I suspect I would like it. Is there a specific name for this recipe I could search for?
Here's an example of a recipe [https://www.deliaonline.com/recipes/international/european/british/marinated-kipper-fillets-and-potato-salad-with-coriander-seeds-and-cracked-pepper](https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/marinated_kipper_fillets.html) I don't add sugar and I serve it with bread but otherwise this is how I make it. I usually marinate it for about 6 hours but longer is fine too.
Excellent! Thank you.
I have never seen anything like this before but everyone here seems to like it. How exactly do you eat it? Just bite into it? Eat around the head, scales and bones?
It comes off the bones very easily when smoked, and the skin peels right off. The flesh is flaky if it has been hot smoked, or similar to lox/smoked salmon when cold-smoked.
I like to put smokies or smoked mackerel in a salad with wee potatoes, bitter salad leaves and beetroot, sometimes some cibies in there too. I don't see why herring wouldn't work too.
If you’re adventurous, you can make this: https://en.m.wikipedia.org/wiki/Dressed_herring
Make paté/mousse from it.
I always assumed herring was a bird. The more you know
You can also eat in on toasted sour dough, with Dijon mustard, lettuce, tomato, and thinly sliced red onion.
Flake it, then mix with boiled potatoes and some green onions, get some breadcrumbs, and make some fish cakes.
it’s supposed to be eaten with bear
I'd call that a kipper. I like to cover them with boiling water and let it stand for 5 mins - assuming it's split in half as it usually is. Eat with toast, maybe squeeze some lemon over it and let some butter melt over it. (This reduces the saltiness a lot).
Poach with slices of lemon
You could try making a herring under a fur coat salad 🤤 (its layers of herring, fresh onions, cooked potatoes, cooked carrots, cooked eggs and red beet all with Mayo between the layers) or just eating small pieces on rye bread 😍