06 Mar Dill-icious Appetizer: Dill Herring from Feature Foods
Despite the fact that pickled herring has been popular since medieval times, and despite spending an entire summer in Poland (where this dish is quite popular) in high school, I hadn’t actually tried pickled herring until I decided to experiment using some of Feature Foods Seafood products. In Poland I had never even noticed this Eastern European favourite, which probably had nothing to do with all of the handmade pierogies and Polish baked doughnuts made fresh every day by my friend’s Babcia…
So, I had to make up for lost time, and unfortunately I did not have a Babcia of my own to turn to for advice about how to make this fishy favourite. I turned to the Feature Foods recipe page, and my favourite food blogs to get ideas.
When doing a little bit of research on how to prepare this delicacy-in-a-jar I discovered that it is popular in the Baltic region and throughout most of Eastern Europe, including Germany, Poland, and Russia. One food blog that said it is good luck to eat these scaly treats on New Year’s Day. I’m not sure I believe that, but herring does have some great health benefits, including a dose of the sunshine vitamin (Vitamin D), which is something we could all use more of this cold winter, and it also contains Omega 3 fatty acids, which could help to reduce the risk of developing dementia.
Great, I’ve convinced you that it’s good for you, but now, to make it into something delicious. I decided to keep it fairly traditional, and based my recipe on the Nordic recipes. I served my herring with dark rye bread, and then I added a little goat cheese and a slice of cucumber to create this pretty little appetizer.
- Dark Rye Bread, sliced
- 1 tbsp Goat Cheese
- Cucumber, sliced
- Feature Foods Herring Fillets (I used Dill Marinade, but there are other seasonings available)
Lightly toast the rye bread, and spread the goat cheese on one side. Place cucumber slices on top of the cheese, and one piece of herring fillet on the cucumber.
I invited my friends over to try, and served it with a hoppy German beer. Voilà!