What to do with smoked herring?
The other day I bought some smoked herring for the first time. I have had smoked salmon before and didn't expect it to be too different. I did not expect the extraordinary saltiness of it. There is just too much salt for me to handle!
What can I do to cut the salt? Can I soak it out? If so, will I need to cook it afterward? I've tried smearing cream cheese on it but it was still overpowering.
If the salt can't be brought down, is there any type of primal dish that it could be added to where it won't overwhelm?
You can try soaking it in milk, which works for salted herring. You can boil it and drain the water.
Normally very salty seafoods (like caviar) go great with deviled eggs or on butter (unsalted).
You can use a blender to blend some of the smoked fish with the neutral unsalted base to make a spread or dip for your crudites (i.e cream, butter, sour cream, home made mayo)
You can crumble it in various salads or make a tomato based sauce using it to taste. Just use a recipe that calls for ground beef for something like carbonara sauce or find a recipe for a seafood one. Same goes for soups. Obviously, omit all salt from the recipes!
I've heard that potatoes suck out salt. Don't know if that's actually true or how it would apply here.
It's same as rice. You put it in the small baggie and boil with the over-salted dish. Starch will bind some of the salt.
Thanks for the ideas! I know very little about smoked foods and didn't want to ruin it.
My mother uses the potato trick for soups and sauces, so I can vouch for that one! If all else fails I guess I'll try to boil it.
I've actually been on a deviled egg kick, so maybe I'll try that on top tomorrow for breakfast. Thanks for all of the ideas, Leida!
i've not had smoked herring but kedgeree is made with smoked fish. the rice is a no no but you could prob work a recipe based on the general ingredients of smoked fish and hard boiled eggs. bit of curry powder. steamed riced cauliflower, sour cream etc.
with the salted muttonbirds we get here which are really salty, you can boil them and change the water a few times. so i guess you could do that and then do some kind of smoked fish soup with lots of broth and veges.
Thank you, seaweed! I had never heard of kedgeree before. It sounds really yummy!
Why is rice a no no? I eat it quite often - as far as I understood it, white rice is a decent carb, with no real downside.
Originally Posted by seaweed
As for smoked herring - here in the UK they are called kippers and are a traditional, and very delicious, preserved fish. Some can be very salty, some are much less so. The best kippers IMHO are from Craster and are not too salty. Lovely things! If you don't like them as they are, they make a great pate....
Last edited by breadsauce; 05-09-2013 at 02:10 AM.
Reason: Adding a recipe
What to do with herring?
You must cut down the mightiest tree in the forest.
I'm sorry. It can't be done.
Originally Posted by alg2435