Mackerel Herring Style With Cucumber And Bibb Lettuce Vinaigrette Recipes

BIBB LETTUCE WITH SHAKEN VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
• Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.

BIBB LETTUCE WITH CHERRIES

Steps:

• Puree 1/2 cup sour cream, 1/4 cup fresh basil, 2 tablespoons water, 2 teaspoons each champagne vinegar and olive oil, and 1/2 teaspoon each sugar and kosher salt in a blender. Toss with 2 heads torn Bibb lettuce, 2 cups halved pitted cherries and 1/4 cup each sliced almonds and chives; season with salt and pepper.

PICKLED HERRING AND CUCUMBER SALAD

Steps:

• Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
• Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
• Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

MACKEREL "HERRING STYLE" WITH CUCUMBER-AND-BIBB-LETTUCE VINAIGRETTE

Steps:

• 1. Cut the thin ends off the mackerel fillets and set them aside. Cut the thick parts of the fillets crosswise into 8 thin, wide slices. Lay the slices flat on a plate, wrap tightly with plastic, and refrigerate.
• 2. Roughly dice the thin ends of the filets. Using a mortar and pestle, smash the garlic and a pinch of salt into a paste.
• 3. In a bowl, whisk together the crème fraîche, dill, horseradish, vinegar, caraway, and garlic paste. Gently stir in the diced mackerel, cucumber, beet, and apple. Season with salt and pepper. (Do not mix too much or the salad will turn pink from the beet.)
• 4. Prepare the vinaigrette: In an electric juicer, juice the lettuce, cucumber, and parsley (alternately, puree the vegetables in a food processor or blender, adding a little water if necessary). Add a pinch of ascorbic acid, if desired, to keep the juice bright green. You should have 3/4 cup juice. Whisk in the lemon juice, vinegar, and salt and pepper to taste. Whisking constantly, drizzle in the oils and whisk until combined. Set aside 1/4 cup of this vinaigrette for the salad greens.
• 5. Pour the remaining vinaigrette into a shallow, wide bowl. Marinate the mackerel slices in the vinaigrette at room temperature for at least 10 and no more than 20 minutes. Season the slices with salt and pepper.
• 6. To serve, toss the greens with 3 tablespoons of the reserved vinaigrette. Make two small oval mounds of the diced mackerel tartare in the center of each plate. Top each mound with a mackerel slice. Spoon the remaining vinaigrette on top of and around the mackerel. Garnish with the baby greens and salmon roe.
• • Inspired by Austrian fish salads of chopped pickled herring tossed with beets and sour cream, this New Austrian version uses fresh mackerel and a light vinaigrette of fresh vegetable juices. The presentation is also innovative, showcasing the vivid pinks and greens of the components. If you prefer, the salad can be served family-style, with all the ingredients tossed together.
• • To grind caraway seeds, first toast them in a dry pan over medium heat until fragrant, one to two minutes. Transfer to a plate and cool completely, then grind with a mortar and pestle or in a clean electric coffee grinder.
• • Ascorbic acid is a form of powdered vitamin C that will help maintain the fresh green color of the vinaigrette. It's sold in health food and gourmet grocery stores.
• • "Since this dish is so beautifully colored, you can have a lot of fun with the presentation," says Lohninger. "Try layering the pale greens and pinks in martini glasses as an appetizer, or brush sliced bread with olive oil, toast it, and layer the salad on top like bruschetta."

BIBB LETTUCE SALAD WITH HORSERADISH DRESSING

Steps:

• Place eggs in a small pot, and cover with cold water by 1 1/2 inches. Bring to a boil, then remove from heat. Cover, and let stand for 12 minutes. Rinse with cold water, peel, and chop.
• Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter,sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.