Free Recipe Pickled Herring And Beet Sandwiches
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Herring And Beet Sandwiches Recipe
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
Pickled Herring And Beet Sandwiches Preparation
* 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.
Cooking Temperature:
Recipe Serves: 4
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