MAGNUS PETTERSSON/SELMA, 2018
1 very fresh herring, filleted – 100
g blackcurrant vinegar – 20 g fresh
honey – 15 g sour cream (48%) – 8
g puffed buckwheat kernels – 20
pickled pearl onions – 8 leaves amaranth– 8 leaves oxalis – 2 g dried beetroot in powder form – 2 g dried black currant in powder form – 1 slice of rye bread
Puffed buckwheat kernels – 100 g
buckwheat kernels – 500 g of water
8 g of salt – 1 l frying oil
Suggested drinks
Beer: Bavarian Helles pilsner; Bad
Seed Neu Pilsner, Grøn Tuborg
Aquavit: Sweetgale infused; Aalborg Porse.
The herring is filleted and sprinkled with a little salt. Refrigerate for 3 days. Make brine of currant vinegar and honey by heating to 41 degrees celsius and cool. The herring is covered with brine and put in the fridge for two weeks.
Puffed buckwheat kernels: Boil water with salt, pour it over the buckwheat kernels and let them soak for an hour. Wash all the starch out of the kernels, rinsing until the water becomes completely clear. Drain and place on a tray with parchment paper and put in the oven for two hours at 85 degrees celsius. Fry in oil at 210 degrees celsius for 15 seconds. Drain on a paper towel and sprinkle with a little salt.
Serve the herring on rye bread. On top, spread sour cream, pearl onions, buckwheat and herbs on the herring. Mix blackcurrant and beetroot powder and use a small sieve to sprinkle it over the piece.
